Kitfo Recipe (Ethiopian Steak Tartare) | A Spicy Perspective (2024)

FAQs

Is kitfo spicy? ›

"Kitfo is one of the typical dishes of Ethiopian cooking. The main ingredients of Kitfo is beef, clarified butter and mitmita. Mitmita is a very spicy pepper powder which is made of cayenne-type tiny dark-orange chili peppers seasoned with spices such as cloves, cardamom seed and salt."

A culinary specialty of the Gurage region of Central Ethiopia, kitfo is a rich and flavorful dish made with minced raw lean beef, spices (the classic Ethiopian spice blend known as mitmita), and an herb-infused clarified butter known as niter kibbeh. Kitfo is renowned for its bold flavor and luxurious texture.

Melt the kibbeh in a medium skillet over very low heat. Add the mitmita, korerima, koseret and salt and stir with the butter. Then, add the minced beef and mash to mix it with the spiced butter; keep mixing until the beef reaches your desired temperature, 3 to 5 minutes for rare.

Kitfo Beef Tartare is a common dish usually found on an Ethiopian sharing platter. It is raw high-quality beef that's finely minced and seasoned with spices and clarified butter. The taste is savory and salty; perfect umami with a wonderfully soft melt-in-your-mouth texture.

A cuisine encompassing the flavors of the old East African spice trade, Ethiopian food is deliciously unique, fragrant, and mostly spicy. Its depth of flavors has made it very popular internationally.

Berbere is a spicy chili blend, but its complex flavor isn't bursting with heat. While not exactly mild, berbere is mellowed by sweet, citrusy flavors.

Kitfo (Amharic: ክትፎ, IPA: [kɨtfo]) is an Ethiopian traditional dish that originated among the Gurage people. It consists of minced raw beef, marinated in mitmita (a chili powder-based spice blend) and niter kibbeh (a clarified butter infused with herbs and spices).

There are risks associated with eating kitfo, including worms, so butchers often take the meat from between the shoulders of an ox, as this is traditionally thought to be a worm-free part of the body. Still, some people opt to have their kitfo slightly cooked, which is known as lebleb.

The Ethiopian dish known as tere siga offers exactly what it promises. Translating to “raw meat,” the meal consists of thick strips of just that: raw meat, usually cut off a hanging carcass (most often, a cow), served with a fiery spice blend (mitmita) and a small bowl of a runny, spicy mustard sauce (senafich).

One of the most popular Ethiopian foods is tibs, a dish of meat—beef, lamb, goat, or chicken—chopped into strips and fried in clarified butter with onions, peppers, garlic, herbs, and spices. It's usually served (not surprisingly) with injera.

Can you eat leftover kitfo? ›

When it comes to leftovers, if there's any left, it's important to store kifto at the bottom of the refrigerator below other ready to eat foods. Keep kitfo at room temperature for less than 2 hours & wash your hands before & after eating.

collard greens, and it always comes with a side of. ayib, the soft Ethiopian cheese.

Asfaw recommends lean cuts of meat, like top round, for raw beef dishes, and Messob grinds the meat for kitfo fresh, often right when it's ordered.

There is evidence going back over 2,000 years of an ancient trade between Ethiopia and parts of Asia. Coins from the Axumite empire have been found in China. Not surprisingly, Ethiopian and Indian cuisine share many of the same spices but they do differ in the way they are cooked and blended.

What does Injera taste like? Its natural fermentation process, much like the fermentation involved in making sourdough bread, gives injera a distinct sour taste that cuts right through the rich, highly-spiced meat, lentil, and vegetable dishes served with it.

Peruvian cuisine is often made spicy with ají pepper, a basic ingredient. Peruvian chili peppers are not spicy but serve to give taste and color to dishes. Rice often accompanies dishes in Peruvian cuisine, and the regional sources of foods and traditions give rise to countless varieties of preparation and dishes.

First of all, most people are surprised to learn that Colombians are extremely sensitive to anything spicy, and hardly ever use hot peppers or anything similar in their dishes. That is not say, however, that Colombian food is bland or without flavor.

When it comes to spiciness, Taiwanese cuisine tends to be milder compared to its Chinese counterpart. While there are spicy dishes in Taiwanese cuisine, they are not as prevalent or as fiery as those found in mainland Chinese cuisine.