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Ethiopian recipe: Kitfo



Kitfo is one of the most commonly enjoyed Ethiopian dishes.  Mince of freshly cut lean topside or round steak is its main ingredient.  What makes the Kitfo dish perfectly Ethiopian is also getting the right herbs and spices and in the right quantities. Strictly speaking, the lean mean has to be minced by hand and not in a food processor as manually prepared dishes are generally the best tasting.  So take the time to mince the meat manually, and as fine as possible.

Once you have the topside minced, melt the butter in a saucepan and mix it well with the mince, cardamom, hot chili blend and some salt. Some like it lightly cooked while others find it more delicious when it is not cooked at all. To enjoy the full taste of this popular Ethiopian dish, make sure you mix all the ingredients well; add some cottage cheese and chili blend on the side and serve with Injera.


You will need

1kg lean topside or round steak
250g Ethiopian spiced-butter (this is a special Ethiopian homemade butter infused with herbs and spices)
1 table spoon hot chili blend (powdered)
Half tsp ground cardamom
1/2 table spoon salt
500g cottage cheese (optional)

Cooking method

Mince the lean meat

Melt the butter in a lightly heated saucepan

Add all the spices, hot chili blend and salt to the melted butter

Add the mice to the butter and spice mixture and blend well

Cook according to taste, but Kitfo is best enjoyed raw or very lightly tossed in the melted butter and spiced mixture only