Ethiopian Kitfo Tartare with Ayibe and Injera
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.
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.
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