Entree: Ethiopia – Sidama – ክትፎ ➤ Kitfo (Ethiopian seasoned minced beef served warm in spiced clarified butter with cheese and injera)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 15 min

Total 1 hr

Ingredients

- 1 lb (454 g) beef tenderloin or top sirloin, very finely minced
- 4 tbsp (60 g) niter kibbeh (spiced clarified butter) or see ingredients below to make
- 1 tsp (2 g) mitmita (Ethiopian chili-spice) or 1 tsp (2 g) substitute of cayenne plus a pinch of ground cardamom
- 1 tsp (6 g) kosher salt, or to taste
- 1 small garlic clove, minced (about 3 g)
- 1 tbsp (15 ml) fresh lemon juice (optional)
- 4 pieces injera for serving
- 8 oz (225 g) ayib (Ethiopian fresh cheese) or ricotta-style cheese
- 2 cups (160 g) chopped collard greens or kale for gomen
- 1 tbsp (15 ml) niter kibbeh for cooking the greens
- Fresh berbere or additional mitmita for garnish, optional

Niter kibbeh (spiced clarified butter) — yields about 1/2 cup (115 g)
- 1/2 cup (115 g) unsalted butter
- 1/2 tsp (1 g) ground cardamom
- 1/4 tsp (0.5 g) ground fenugreek
- 1/4 tsp (0.5 g) ground turmeric
- 1 small piece (about 1/4 tsp/0.5 g) ground cinnamon
- Pinch of ground cloves
- 1 small garlic clove, crushed (about 3 g)

Instructions

1. Make niter kibbeh (if not using store-bought): Melt 1/2 cup (115 g) butter in a small saucepan over low heat. Add cardamom, fenugreek, turmeric, cinnamon, cloves and a crushed garlic clove. Simmer gently until solids separate and butter clarifies, about 10–12 minutes; skim foam and cool slightly. Strain into a jar and refrigerate until needed.
2. Prepare the beef: Trim fat and sinew from the beef and finely mince by hand or pulse briefly in a food processor until very fine but not pasty. Keep beef chilled.
3. Season the beef: In a bowl combine minced beef, 4 tbsp (60 g) niter kibbeh, 1 tsp (2 g) mitmita, 1 tsp (6 g) salt and the minced garlic. Mix thoroughly until evenly coated; taste and adjust seasoning. If you prefer a lightly warmed (leb leb) kitfo, gently warm the seasoned beef in a skillet over very low heat for 1–2 minutes while stirring—do not cook through.
4. Prepare accompaniments: Heat 1 tbsp (15 ml) niter kibbeh in a skillet over medium heat; add chopped collards or kale and sauté until tender, about 5–7 minutes. Warm injera on a griddle or in a covered pan. Crumble or spoon ayib into a small bowl.
5. Serve: Arrange warmed injera on a platter, place the seasoned beef (raw or very lightly warmed) in the center, with ayib and gomen alongside. Offer extra mitmita or berbere. To eat, tear pieces of injera and scoop beef with the accompaniments.