Dinner · 20 min · ethiopian

Gored Gored

Weeknight-friendly Ethiopian cooking: Gored Gored comes together in 20 minutes with beef tenderloin, niter kibbeh, and not much else. The macros do the talking: 40g protein, 6g carbs, and 28g fat in every 440-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 lb Beef tenderloin
• 1/3 cup Niter kibbeh
• 3 tbsp Awaze
• 1 tsp Mitmita
• 1/2 tsp Cardamom
• 1 tsp Salt
• 1 cup Ayib
• 2 cups Gomen

Steps

1. Chill the tenderloin 30 minutes, then cut into 1-inch cubes — larger than kitfo, meant to be savored piece by piece.
2. Sear the cubes in smoking niter kibbeh 60 to 90 seconds, tossing once, so the outside chars while the center stays rare and juicy.
3. Off the heat, toss with awaze, mitmita, and cardamom until every cube glistens brick-red.
4. Taste and adjust: gored gored should be fiery, buttery, and bold. Add salt until the flavors snap.
5. Serve immediately with ayib and gomen to cool the fire. Eat with injera, one glorious cube at a time.

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