Recipe courtesy of Woinee Mariam
Recipe courtesy of Woinee Mariam
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Taste Of
Kitfo
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 406
- Total Fat
- 29 g
- Saturated Fat
- 15 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 33 g
- Cholesterol
- 148 mg
- Sodium
- 184 mg
Kitfo is a very popular dish from the Gurage region of Ethiopia and one of the easiest to make. Kitfo literally means chopped or minced beef. It's served along with homemade cottage cheese during holidays and special occasions, such as Ethiopian Orthodox Christmas. Lean red meat is mixed with clarified butter and Ethiopian herbs and spices, and it gets some heat from the spiced chile blend, mitmita. Traditionally, kitfo is served medium rare, but could be prepared according to the taste of the diner.
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 406
- Total Fat
- 29 g
- Saturated Fat
- 15 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 33 g
- Cholesterol
- 148 mg
- Sodium
- 184 mg
Ingredients
Directions
- Cut the beef into thin slices, trim any fat and then mince into very small cubes, preferably by hand, or in a food processor. Set the beef aside, spreading it over a plate.
- Melt the kibbeh in a medium skillet over very low heat. Add the mitmita, korerima, koseret and salt and stir with the butter. Then, add the minced beef and mash to mix it with the spiced butter; keep mixing until the beef reaches your desired temperature, 3 to 5 minutes for rare. Serve with farmer's or cottage cheese, Gomen Kitfo and injera.
