Kitfo is a delightfully rich, steak tartare-like dish steeped in tradition and also melty Kibbeh! Pair with gomen, ayeb, and a hearty sprinkle of Mitmita and serve with fresh injera for a truly exquisite meal. We’ll teach you how to make it raw, leb-leb, fully-cooked, and even vegan so that everyone can enjoy!
INGREDIENTS
2 lbs lean ground beef, or Impossible Foods Burger "meat"
1 cup of Niter Kibbeh or Vegan Niter Kibbeh
2 teaspoon of ground Brundo Korerima
2 teaspoon sea salt
2 teaspoon of Brundo Mitmita (optional)
1/2 onion, chopped (optional)
1 whole jalapeno, chopped (optional)
PREPARATION
Grind Korerima from whole seed to fine powder using a spice grinder. Chop onion and jalapeno. If you enjoy Traditional Kitfo raw, be sure to invest in high quality beef to avoid getting sick.
STEPS
- Add onion, jalapeno, Korerima, salt, Mitmita (if using), and Niter Kibbeh to a sauté pan and mix over medium heat until the Niter Kibbeh has melted, about 2-3 minutes.
- FOR RAW KITFO: turn down the heat, add the beef, and mix quickly and thoroughly. Keep it on the heat only long enough to warm up the meat slightly and thoroughly mix the ingredients. This should only take a couple of minutes. You want to warm the meat and ensure that it mixed with the other ingredients but not cook it.
- FOR LEB-LEB (pan seared): leave the meat over the heat for a few more minutes, allowing the meat to half-cook. Do not overcook.
- For those using Impossible Meat, we recommend you make your Kitfo Leb-Leb.
- FOR FULLY-COOKED: you know what to do;)
- Serve over injera with gomen and ayeb, season with Mitmita to taste, and enjoy!
Serves: 4-6 | Prep time: 10 minutes | Cooking time: 5-15 minutes
