Entree: Ethiopia – Oromo – ክትፎ ➤ kitfo (Minced raw beef tossed with spiced clarified butter and chili spice, traditionally served warm with flatbread and fresh cheese)

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 10 min

Cook 10 min

Total 20 min

Ingredients

- 1 lb (450 g) lean beef, finely minced (very fresh)
- 6 tbsp (90 ml) niter kibbeh (Ethiopian spiced clarified butter)
- 1 to 2 tsp (2–4 g) mitmita (Ethiopian chili-spice blend), adjust to taste
- 1/2 tsp (3 g) fine salt, or to taste
- 1 cup (240 g) crumbled ayib (Ethiopian fresh cheese), optional
- Injera or kocho, for serving
- 1 cup (150 g) lightly sautéed gomen (collard greens), optional

Instructions

1. If not already minced, finely chop or coarsely grind the beef and chill until cold. Good hygiene and very fresh beef are essential for raw preparation.
2. In a small saucepan, gently warm the niter kibbeh over low heat until melted and aromatic. Stir in the mitmita and salt to create a spiced butter; keep it warm but do not let it smoke.
3. Place the minced beef in a mixing bowl. Pour the warm spiced butter over the meat and toss thoroughly until the beef is evenly coated and slightly warmed by the butter (this is the traditional letekit style). For a lightly cooked variation (leb leb), briefly toss the buttered meat in a hot skillet for 30–60 seconds while stirring to warm through without fully cooking.
4. Taste and adjust salt or mitmita. Serve immediately arranged on a plate with injera or kocho, a side of crumbled ayib, and gomen if using.