Ethiopian Kitfo Tartare with Ayibe and Injera
A traditional Ethiopian delicacy spiced to perfection
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.
- 1 h 30 min
- 4
- Intermediate
Ingredients
Kitfo
Ayibe
Spiced Butter (Niter Kibbeh)
Injera
Preparation
Marinating the Kitfo
Season the beef
Mix the minced beef with salt and 1 tablespoon mitmita.
Rest the beef
Let it rest in the fridge for 30 minutes to absorb the flavors.
Add spiced butter
Melt the clarified butter and mix in remaining mitmita, pour over marinated beef.
Ensure the butter is fully clarified to avoid burning during heating.
Preparing the Ayibe
Heat the milk
Bring milk to a gentle boil in a large pot.
Curdle the milk
Stir in lemon juice and remove from heat. Allow to curdle.
Strain the curds
Strain through a muslin cloth to separate curds from whey, sprinkle salt to taste.
Let the ayibe rest at room temperature for a creamier texture.
Cooking Process
Prepare Niter Kibbeh
Melt butter with spices, onion, and garlic on medium heat until golden and aromatic.
Ferment the Injera Batter
Mix teff flour, water, and salt; let rest overnight to ferment.
Cook the Injera
Heat a non-stick pan and cook thin batter to create soft, bubbly flatbread.
Plating & Serving
Ethiopian Kitfo Tartare with Ayibe and Injera
Ethiopian Kitfo Tartare with Ayibe and Injera
Plating & Serving
Serve kitfo with a generous scoop of ayibe on the side, resting on a large piece of injera.