Kitfo

Ingredients

• •Beef tenderloin
• •Mitmita spice
• •Niter kibbeh
• •Ayib cheese
• •Collard greens
• •Injera

Steps

1. 1Start with a well-trimmed cut of fresh beef tenderloin, chosen for its tenderness since much of the meat will be served raw or only lightly warmed.
2. 2Finely mince the beef by hand with a sharp knife, working it into an almost paste-like consistency rather than using a grinder, which is considered key to the traditional texture.
3. 3In a small pan, gently melt niter kibbeh, the spiced clarified butter central to Ethiopian cooking, until it becomes fragrant with its background of garlic, ginger, and spices.
4. 4Stir in a generous spoonful of mitmita, a fiery ground chili spice blend, into the warm butter until it's fully incorporated and richly colored.
5. 5Pour the spiced butter over the minced beef and mix thoroughly by hand, coating every strand of meat evenly so the heat and flavor are distributed throughout.
6. 6For those who prefer it, the mixture can be warmed briefly in a pan just until it barely changes color, a style known as leb leb, rather than serving it fully raw.
7. 7Mound the kitfo onto a plate and serve it alongside a scoop of crumbled ayib, a soft fresh cheese, and a portion of cooked collard greens to balance the richness and heat.
8. 8Present it with injera on the side, using the spongy flatbread to scoop up the spiced meat in the traditional communal style.