Kitfo (Ethiopian Beef Tartare)

Method

1. 1

   Keep the beef minced fine and ice-cold, with the ayib and gomen ready to plate.

2. 2

   Melt the butter gently in a small pan with the cardamom and half the mitmita over low heat, 2–3 minutes — do not let it brown.

3. 3

   Take the pan off the heat and let the spiced butter cool until just warm, about 5 minutes; hot butter will cook the meat.

4. 4

   Fold the warm spiced butter through the minced beef with the remaining mitmita, mixing just until evenly coated.

5. 5

   Serve tere (rare) as is, or scrape it into a warm pan for only a few seconds to reach leb leb — never fully fried.

   💡 Use butcher-fresh beef minced that day; kitfo has no tolerance for shortcuts.

6. 6

   Plate with the ayib and gomen, and scoop everything with injera.