Main Course · Dinner · African ·

Ethiopian Kitfo Tartare with Ayibe and Injera

Name: Ethiopian Kitfo Tartare with Ayibe and Injera
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 500g beef tenderloin, finely minced; 100g unsalted butter, clarified; 2 tablespoons mitmita, Ethiopian spice blend; 1 teaspoon salt, to taste; 1 liter whole milk; 2 tablespoons lemon juice or white vinegar; Pinch of salt; 100g unsalted butter; 1 teaspoon cardamom pods; 2 cloves garlic, crushed; 1 small onion, finely chopped; 1 teaspoon ground turmeric; 1 teaspoon fenugreek seeds; 2 cups teff flour; 2 ½ cups water; Pinch of salt

Kitfo is a popular Ethiopian dish consisting of finely minced raw beef seasoned with a blend of spices and served with ayibe, a type of homemade ricotta, and injera, the iconic Ethiopian flatbread.

4.1(374 reviews)

·By Ethan Brooks·October 16, 2025

Ethiopian Kitfo Tartare with Ayibe and Injera — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Kitfo

Ayibe

Spiced Butter (Niter Kibbeh)

Injera

Nutrition

Per serving

Calories: 992 kcal
Protein: 40.25 g
Carbs: 61.75 g
Fat: 66 g
Fiber: 7.5 g

Whole recipe

Total

Calories: 3968 kcal
Protein: 161 g
Carbs: 247 g
Fat: 264 g
Fiber: 30 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
500g beef tenderloin finely minced	890	90	0	58	0
100g unsalted butter clarified	717	1	0	81	0
2 tablespoons mitmita Ethiopian spice blend	16	0	4	0	2
1 teaspoon salt to taste	0	0	0	0	0
1 liter whole milk	640	32	48	36	0
2 tablespoons lemon juice or white vinegar	4	0	1	0	0
Pinch of salt	0	0	0	0	0
100g unsalted butter	717	1	0	81	0
1 teaspoon cardamom pods	7	0	2	0	1
2 cloves garlic crushed	9	0	2	0	0
1 small onion finely chopped	28	1	7	0	1
1 teaspoon ground turmeric	8	0	1	0	1
1 teaspoon fenugreek seeds	12	1	2	0	1
2 cups teff flour	910	35	180	8	24
2 ½ cups water	0	0	0	0	0
Pinch of salt	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Kitfo

1
Season the beef
Mix the minced beef with salt and 1 tablespoon mitmita.
2
Rest the beef
Let it rest in the fridge for 30 minutes to absorb the flavors.
3
Add spiced butter
Melt the clarified butter and mix in remaining mitmita, pour over marinated beef.
Tip: Ensure the butter is fully clarified to avoid burning during heating.

Preparing the Ayibe

1
Heat the milk
Bring milk to a gentle boil in a large pot.
2
Curdle the milk
Stir in lemon juice and remove from heat. Allow to curdle.
3
Strain the curds
Strain through a muslin cloth to separate curds from whey, sprinkle salt to taste.
Tip: Let the ayibe rest at room temperature for a creamier texture.

How to Make Ethiopian Kitfo Tartare with Ayibe and Injera

Total time: 2 h · Yields 4 servings

1
Prepare Niter Kibbeh
Melt butter with spices, onion, and garlic on medium heat until golden and aromatic.
2
Ferment the Injera Batter
Mix teff flour, water, and salt; let rest overnight to ferment.
3
Cook the Injera
Heat a non-stick pan and cook thin batter to create soft, bubbly flatbread.