Kitfo

Kitfo is rich, buttery, and intensely aromatic, with finely minced beef coated in warm spiced niter kibbeh and the floral heat of mitmita and korerima. The result is luxuriously tender and deeply savory, with a clean chili finish and a comforting Ethiopian spice profile.

Safety Warning

This dish is traditionally served raw or very lightly warmed. Raw beef can carry harmful pathogens; use only very fresh beef from a trusted source, keep it cold, avoid cross-contamination, and serve immediately. People who are pregnant, elderly, immunocompromised, or very young should avoid raw meat preparations.

Nutrition · per serving

474kcal

31gProtein

2gCarbs

38gFat

1gFiber

2 servings

Ingredients

6 items

Kitfo mixture

very fresh lean beef fillet, finely hand-minced300 g

niter kibbeh40 g

mitmita6 g

ground korerima1 g

fine sea salt3 g

To serve

gomen (quick-cooked collard greens)120 g

Tips

•Traditional kitfo is often served raw or very lightly warmed; use only impeccably fresh beef from a trusted source, kept refrigerated below 4°C, and prepare it just before eating.
•Hand-mincing gives a silkier, more authentic texture than machine-ground beef.
•Adjust mitmita to taste; Ethiopian-style heat can vary widely between blends.
•For a stricter traditional presentation, serve with ayib, but it is omitted here to keep the dish paleo.

Steps

1
If serving the collard greens, rinse and finely shred them now. Keep the beef very cold until the last moment; for the best texture, trim away any sinew and hand-mince it very finely with a sharp knife rather than using a grinder.
120 g gomen (quick-cooked collard greens)300 g very fresh lean beef fillet, finely hand-minced
2
Warm the niter kibbeh in a small pan over very low heat just until melted and aromatic, 1-2 minutes; do not let it brown, or the spiced butter can taste harsh. Stir in the mitmita, ground korerima, and salt, then remove from the heat.
40 g niter kibbeh6 g mitmita1 g ground korerima3 g fine sea salt
3
Place the minced beef in a chilled bowl. Pour over the warm spiced butter mixture and mix thoroughly with a spoon or clean hands until the seasoning is evenly distributed and the meat becomes glossy. Taste only if you are using trusted sashimi-grade beef; otherwise keep the seasoning as written.
300 g very fresh lean beef fillet, finely hand-minced40 g niter kibbeh6 g mitmita1 g ground korerima3 g fine sea salt
4
For traditional lebleb doneness, return the seasoned beef to the pan over the lowest possible heat and stir for 30-60 seconds, just until barely warmed but still red and tender. Skip this if serving it fully raw.
300 g very fresh lean beef fillet, finely hand-minced
5
Arrange the kitfo on warm plates and serve immediately with the gomen alongside. Eat at once while the butter is fragrant and the texture is soft.
120 g gomen (quick-cooked collard greens)

Origin & History

Kitfo is a celebrated dish from the Gurage region of Ethiopia and has become one of the country's most iconic meat preparations. It is traditionally made with finely minced beef enriched with niter kibbeh and fiery mitmita, then served raw or lightly warmed as lebleb. The dish is closely associated with festive meals and communal dining.

ethiopian beef paleo raw spiced-butter quick intermediate

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Kitfo

Steps

If serving the collard greens, rinse and finely shred them now. Keep the beef very cold until the last moment; for the best texture, trim away any sinew and hand-mince it very finely with a sharp knife rather than using a grinder.

120 g gomen (quick-cooked collard greens)300 g very fresh lean beef fillet, finely hand-minced

Warm the niter kibbeh in a small pan over very low heat just until melted and aromatic, 1-2 minutes; do not let it brown, or the spiced butter can taste harsh. Stir in the mitmita, ground korerima, and salt, then remove from the heat.

40 g niter kibbeh6 g mitmita1 g ground korerima3 g fine sea salt

Place the minced beef in a chilled bowl. Pour over the warm spiced butter mixture and mix thoroughly with a spoon or clean hands until the seasoning is evenly distributed and the meat becomes glossy. Taste only if you are using trusted sashimi-grade beef; otherwise keep the seasoning as written.

300 g very fresh lean beef fillet, finely hand-minced40 g niter kibbeh6 g mitmita1 g ground korerima3 g fine sea salt

For traditional lebleb doneness, return the seasoned beef to the pan over the lowest possible heat and stir for 30-60 seconds, just until barely warmed but still red and tender. Skip this if serving it fully raw.

300 g very fresh lean beef fillet, finely hand-minced

Arrange the kitfo on warm plates and serve immediately with the gomen alongside. Eat at once while the butter is fragrant and the texture is soft.

120 g gomen (quick-cooked collard greens)

Origin & History