ዕንጀራ ከክትፎ ጋር (Injera ke-Kitfo gar) — Print Recipe

Finely minced raw beef seasoned with mitmita (a chile-based spice powder) and niter kibbeh (Ethiopian spiced butter), served on injera alongside ayib (fresh Ethiopian cheese) and gomen (collard greens). Can be served raw (tere), lightly warmed (leb leb), or fully cooked (yebesele).

Ingredients

For injera: 3 cups teff flour, water, salt
For kitfo: 500g lean beef, very finely minced
3 tbsp niter kibbeh (Ethiopian spiced butter)
2 tbsp mitmita (Ethiopian chile spice blend)
1 tsp cardamom, ground
1 tsp kosher salt
Ayib (Ethiopian fresh cheese) for serving
Gomen (colvegetable shortening greens) for serving
Fresh lemon juice

Instructions

1 For injera: Mix teff flour with water to form a thin batter. Cover and ferment at room temperature for 2-3 days until bubbly and slightly sour.
2 Cook injera by pouring batter onto a hot non-stick pan in a spiral from outside in. Cover and steam for 2 minutes until eyes form on the surface. Do not flip.
3 For the kitfo: Warm the niter kibbeh (spiced butter) in a pan over very low heat. Do not let it get hot — kitfo is traditionally served raw or lightly warmed.
4 In a bowl, combine the finely minced raw beef with the warm niter kibbeh, mitmita spice, cardamom, and salt. Mix thoroughly by hand.
5 For leb leb (lightly cooked) style, briefly warm the seasoned meat in a pan for 1-2 minutes, keeping it rare.
6 Serve the kitfo on a large piece of injera, accompanied by ayib (fresh cheese) and gomen (sauteed colvegetable shortening greens). Tear injera to scoop up the kitfo.

Did You Know?

Kitfo is Ethiopia's version of steak tartare and is the country's most celebrated dish. It is traditionally eaten to mark special occasions, and skilled butchers who can mince the beef to the perfect fineness are highly respected.