JesseEatzA melt-in-your-mouth Ethiopian delicacy of finely minced lean beef marinated in aromatic spiced butter and fiery mitmita.
In a small saucepan, gently melt the niter kibbeh over low heat. Be careful not to let it bubble or brown; you just want it liquid and warm.
The warmth of the butter is what slightly 'cooks' the meat while keeping it tender.
Place the finely minced beef in a large stainless steel or glass mixing bowl. Sprinkle the mitmita, salt, and cardamom powder over the meat.
Pour the warm, melted niter kibbeh over the seasoned beef. Use a wooden spoon or clean hands to mix thoroughly until every bit of beef is coated in the spiced butter.
For 'leb leb' style (rare), you can briefly warm the mixture in a pan for 1-2 minutes, but traditional kitfo is served cool or just slightly warm.
Taste and adjust the mitmita if you want more heat. Serve immediately on a bed of injera with a side of ayibe (cottage cheese) and gomen (collard greens).
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.