Gored Gored — Print Recipe — The Culinary Codex

Ethiopian cubed raw beef seasoned with niter kibbeh spiced butter, mitmita chili powder, and awaze mustard sauce. This bold dish is reserved for celebrations and is a testament to Ethiopian culinary fearlessness.

Ingredients

500g beef tenderloin, cut into 2cm cubes
3 tablespoons niter kibbeh (Ethiopian spiced butter), melted
2 tablespoons mitmita spice blend
1 tablespoon awaze paste
1 teaspoon salt
1 tablespoon fresh lemon juice
Injera bread for serving
Kocho (false banana bread) for serving (optional)

Instructions

1 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.
2 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.
3 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.
4 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.
5 Serve the gored gored immediately with torn pieces of injera bread on the side, encouraging guests to wrap each cube in bread before eating.

Did You Know?

Eating raw beef is deeply embedded in Ethiopian highland culture, and gored gored is traditionally served at weddings and holidays as a sign of prosperity and generosity.