Finely minced beef seasoned with mitmita spice and niter kibbeh, traditionally served raw but easily seared for a warm version.
Kitfo is a specialty most closely associated with the Gurage people of Ethiopia, finely minced high-quality beef seasoned generously with niter kibbeh and mitmita, a fiery Ethiopian chile spice blend even hotter than berbere. Traditionally served raw or barely warmed (called 'leb leb'), kitfo depends entirely on using the freshest, highest-quality beef available, since the dish's appeal rests on the meat's clean flavor enhanced by the spiced butter. This version offers a lightly seared preparation for those hesitant about raw beef, quickly cooking the seasoned meat in a hot pan just until it changes color, preserving much of its tenderness while addressing food safety concerns.
Serves 4
Have your butcher finely mince the beef, or mince it yourself very finely with a sharp knife right before cooking.
Melt the niter kibbeh gently, then mix it with mitmita spice and salt.
Toss the minced beef with the spiced butter mixture until evenly coated.
Use the freshest beef possible and prepare it as close to serving time as you can, since this dish depends heavily on the meat's quality and freshness.
For a lightly cooked version, quickly sear the seasoned beef in a hot pan for just 1-2 minutes, stirring, until it barely changes color throughout.
Serve with ayib cheese, cooked gomen and injera alongside.
Use only the freshest, highest-quality beef tenderloin, ideally from a trusted butcher, since much of this dish traditionally depends on eating it raw or barely cooked.
Mince the beef as close to serving time as possible rather than well in advance.
If concerned about food safety, the quick sear option cooks the meat just enough to address most concerns while preserving much of its tender texture.
Leb leb kitfo is warmed only slightly, a middle ground between fully raw and fully cooked.
Fully cooked kitfo, sometimes called 'kitfo tegur,' is more well-done for those who prefer not to eat any pink meat.
Serving with kocho (a fermented flatbread made from false banana) instead of injera is traditional among the Gurage people.
Best prepared fresh and eaten immediately; this dish is not meant to be stored or reheated due to its raw or barely cooked preparation.
Kitfo is a specialty of the Gurage people of Ethiopia, traditionally served at celebrations and important gatherings, and its preparation using very fresh, high-quality beef reflects both culinary tradition and practical food safety awareness passed down through generations.
Traditional preparation uses very fresh, high-quality beef and is generally considered safe within Ethiopian culinary tradition, though those concerned about raw meat can opt for the lightly seared version.
It's an Ethiopian spice blend even hotter than berbere, typically made from bird's eye chile, cardamom and cloves, used both in kitfo and as a table condiment.
Clarified butter (ghee) mixed with a bit of extra spice can approximate it, though you'll lose some of niter kibbeh's distinct complexity.
Per serving (200g / 7.1 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
