Kitfo

Name: Kitfo
Cook time: 38 min
Total time: 38 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 800g Beef Tenderloin, very finely minced; 120ml Niter Kibbeh, spiced clarified butter, melted; 2 tbsp Mitmita; 1/2 tsp Ground Korerima, Ethiopian cardamom; 1 tsp Salt, fine; 300g Collard Greens, about 1 bunch, finely chopped; 2 tbsp Niter Kibbeh; 2 cloves of Garlic, minced; 1/4 tsp Salt; 200g Ayib (Ethiopian Cottage Cheese), Ethiopian fresh cheese; 4 large Injeras

Kitfo is a classic Ethiopian dish of finely minced, warmly seasoned beef that melts on the tongue, brightened with aromatic spices and served with cooling crumbled cheese and tender greens. Rich, buttery and slightly spicy, it’s comforting and celebratory—perfect for sharing on injera. Simple to prepare yet deeply flavorful, this version balances fragrant niter kibbeh with fiery mitmita and the citrusy note of korerima.

Kitfo is a classic Ethiopian dish of finely minced, warmly seasoned beef that melts on the tongue, brightened with aromatic spices... Show more

Traditional Ethiopian Recipe

Health Grade

A · Excellent

Time

35 min

Price

5,40 €

Calories

899 kcal

healthy

gluten free

high protein

low carb

Method

Prep everything

Wash the Collard Greens thoroughly, shake off the water, strip away any thick stems, then stack and finely chop the leaves. Trim the Beef Tenderloin, cut it into thin strips, and mince it as finely as you can with a sharp knife. Finely mince the Garlic, then measure the Mitmita, Ground Korerima, and Salt into separate small bowls so the rest of the cooking moves quickly.

Cook the gomen

Set a skillet over medium heat and melt the Niter Kibbeh for the gomen. Stir in the garlic for about 30 seconds until it smells fragrant, then add the collard greens and a pinch of salt. Toss constantly until the leaves are glossy, bright green, and tender, 5 to 7 minutes.

Warm the butter

Wipe out the skillet, then set it over low heat and melt the niter kibbeh for the kitfo until it is just liquid and aromatic. Keep it warm nearby so you can add it to the beef while it is still smooth and pourable.

Mix the kitfo

Put the beef in a bowl. Sprinkle over the measured mitmita, korerima, and salt, then pour in the warm niter kibbeh a little at a time and fold gently with a spoon until the meat is glossy and evenly coated. Mix only until combined so the texture stays tender and silky; do this right before serving.

Plate and serve

Divide the kitfo among 4 plates, spoon the gomen alongside, add the Ayib on the side, and serve with Injera. Tear off pieces of injera and use them to scoop up the beef, greens, and cheese in one bite.