Gored Gored

Select the freshest possible beef tenderloin and cut it into uniform two-centimeter cubes, keeping the meat chilled until the very last moment before serving.

Melt the niter kibbeh spiced butter gently in a small pan until it is warm and liquid but not hot, as the beef will be served completely raw.

Toss the cubed beef in a bowl with the warm niter kibbeh, mitmita spice blend, awaze paste, salt, and lemon juice, coating each cube evenly.

Arrange the seasoned raw beef cubes on a plate immediately after mixing, as the spices and butter will begin to change the texture if left too long.

Serve the gored gored immediately with torn pieces of injera bread on the side, encouraging guests to wrap each cube in bread before eating.