Dinner · 20 min · ethiopian

Kitfo

An Ethiopian dinner built around beef tenderloin and niter kibbeh — on the table in 20 minutes.

Ingredients

• 2 lb Beef tenderloin
• 1/2 cup Niter kibbeh
• 2 tbsp Mitmita
• 1 tsp Cardamom
• 1 tsp Salt
• 1 cup Ayib
• 2 cups Gomen

Steps

1. Chill the tenderloin 30 minutes, then mince by hand to a coarse tartare texture. Hand-mincing keeps the texture lively; a grinder makes it pasty.
2. Warm the niter kibbeh with the mitmita and cardamom until fragrant and just melted — warm, not hot, so the beef stays silky.
3. Toss the beef with the spiced butter and salt until every bit glistens. Taste and adjust heat; mitmita brings serious fire.
4. Serve immediately with ayib (fresh cheese) and gomen alongside to cool the palate between bites.
5. Eat with injera, using the bread to scoop. Traditionally served leb leb — warmed through — or raw; this warmed version splits the difference.

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