Kitfo (Minced Raw Beef) with Injera and Ayib

Kitfo is a traditional Ethiopian dish of minced raw beef, seasoned with mitmita, cardamom, and clarified butter. It's typically served with injera (a spongy flatbread) and ayib (a mild Ethiopian cheese). This recipe offers a safe and delicious way to enjoy Kitfo.

Prep Time

20 minutes

Total Time

30 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£5.85

Season:

Meal Type:

Cuisine:

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Ingredients

Servings

1lbTop Sirloin or Eye of Round Beef(Very lean, well-trimmed, and extremely fresh. Freeze for at least 2 hours before mincing for safety.)

£6.50

0.5cupClarified Butter (Niter Kibbeh)(Store-bought or homemade (preferred for authentic flavor). Can substitute with regular ghee if niter kibbeh is unavailable.)

£3.00

2tspMitmita(Adjust to your spice preference. Start with 2 tsp and add more to taste.)

£2.50

1tspGround Cardamom(Freshly ground is best for aroma and flavor.)

£0.40

0.5tspSalt(Or to taste)

£0.01

8piecesInjera(Store-bought or homemade)

£7.00

1cupAyib(Ethiopian cheese, similar to cottage cheese. Substitute with ricotta cheese if unavailable.)

£4.00

Total Cost

£23.41

£5.85 per serving

The Method

1
Partially freeze the beef for at least 2 hours. This makes it easier to mince finely.
2
Using a very sharp knife, finely mince the beef. Alternatively, you can pulse it in a food processor, but be careful not to over-process it into a paste.
3
In a small saucepan, gently warm the clarified butter over low heat. Do not let it boil.
4
In a large bowl, combine the minced beef, mitmita, cardamom, and salt.
5
Pour the warm (not hot) clarified butter over the beef mixture. Gently fold to combine, ensuring the beef is evenly coated.
6
Taste and adjust seasoning as needed, adding more mitmita or salt to your preference.
7
Serve immediately with injera and ayib. Spoon the kitfo onto the injera and top with a dollop of ayib.
8
Optional: Serve with gomen (collard greens) or other Ethiopian vegetable dishes.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

25g

10% of RDA

Fat

40g

57% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

3 g

3% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Freezing the beef briefly before mincing makes it easier to handle and safer to consume raw.

Ensure the beef is of the highest quality and extremely fresh. Purchase from a reputable butcher.

Mitmita can vary in heat level. Taste it before adding it to the beef and adjust the amount accordingly.

Niter Kibbeh imparts a unique flavor. If substituting with ghee, consider adding a pinch of turmeric and ginger for a similar aromatic profile.

Kitfo is traditionally served raw. For a milder flavor and slightly cooked option, lightly sauté the minced beef mixture in the warm clarified butter for a minute or two before serving. However, be aware that this changes the traditional nature of the dish.

To be extra safe, if you are concerned about eating completely raw meat, you can gently warm the kitfo in a skillet over low heat, but be careful not to overcook it.

Cooking Equipment

Large bowl

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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