Kitfo, Ethiopian Beef Tartare, is a deliciously spiced and savory delicacy, and one of my favorite dishes. This is a dish that is enjoyed primarily for celebrations - at the end of fasts, weddings, graduations, and on those particular days you really crave it.
Given that tartare is made with raw meat, it is crucial you use exceptionally high quality beef. I suggest going to your local butcher, informing them you are making tartare, and asking for fresh beef tenderloin. Every family makes kitfo differently, and asking for a specific recipe will often result in the usual ‘a little bit of this’ and a ‘little bit of that’.
Now, I think this is one of those dishes that is by taste. You add more Mitmita if you can handle more spice, and add more Kibbeh (Ethiopian clarified butter) depending on how rich you want it. The more you are familiar with kitfo, the more you can understand your specific preferences, but - this is a good base recipe you can begin with, and customize accordingly. My favorite element of kitfo is Korerima - Ethiopian cardamom. It adds an almost floral element to the dish, cutting the richness of the dish.
Ingrediants:
- 1kg high quality beef tenderloin (either hand cut, fine, or ask your butcher to ground, fresh)
- 1-1.5 cups melted Nitter Kibbeh
- 2 tbsp of Mitmita (more, to taste)
- 3 tsp Korerima
- 1 tbsp salt (more to taste)
Steps:
- Start by placing a glass bowl over simmering hot water (double boil). This is a step my mother likes to do to lightly warm the bowl to allow all the ingredients to incorporate in the kitfo a lot better. I have adopted the step as I find it seamlessly incorporates the spices into the beef and the butter a lot better.
- Add your finely diced beef to the bowl over the simmering water and incorporate your melted butter a little at a time, mixing well. You can mix with a rubber spatula, or traditionally - by hand (wearing a food safe glove). The idea here is to slowly incorporate your butter, mitmita, salt, and korerima, mixing the entire time. You want to mix well, and make sure you are taking your time ensuring everything is well spiced.
- Add in a little bit of your butter, Mitmita, salt, Korerima, and repeat. Be sure to taste and add more salt if you cannot properly taste your spices, more Mitmita if you need more heat, and more butter if you would like it more savory and rich.
- Enjoy immediately over fresh injera!
