Kitfo is an incredibly popular Ethiopian dish and among the simplest to make! Chef Woinee G. Mariam of Taste of Ethiopia shares her take on the dish generally produced holidays and unique celebrations!
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DISH THANKS TO WOINEE MARIAM
Overall: 1 hr
Active: 20 min
Yield: 4 to 6 servings
2 pounds lean beef, such as boneless knuckle or leading round
1/2 cup kibbeh (seasoned clarified butter) or ghee
2 tablespoons mitmita (Ethiopian spiced chile mix).
1/2 teaspoon ground korerima (black cardamom).
1/4 teaspoon koseret powder (earthy, woodsy dried Ethiopian herb).
1/4 teaspoon fine salt.
Homemade farmer's or cottage cheese made from low-fat buttermilk, if offered, or other home cheese, for serving.
Gomen Kitfo, dish follows, for serving.
Injera, for serving.
Cut the beef into thin slices, cut any fat and then mince into very small cubes, ideally by hand, or in a food mill. Set the beef aside, spreading it over a plate.
Melt the kibbeh in a medium skillet over extremely low heat. Include the mitmita, korerima, koseret and salt and stir with the butter. Then, include the minced beef and mash to blend it with the spiced butter; keep mixing till the beef reaches your wanted temperature, 3 to 5 minutes for unusual. Serve with farmer's or cottage cheese, Gomen Kitfo and injera.
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