Ethiopian Kitfo with Ayib and Greens
Ethiopian seasoned minced beef warmed with spiced butter and served with ayib, greens, and injera.
Equipment
- Heavy skillet
- Mixing bowl
- Chef's knife
- Steamer or saucepan
- Serving platter
Ingredients
Kitfo
- 1 lb very lean ground beef freshly minced if possible
- 4 tbsp niter kibbeh or clarified butter
- 2 tbsp mitmita adjust to taste
- 1 tsp ground cardamom
- 1 tsp fine salt
Accompaniments
- 1 cup ayib or farmer cheese
- 4 cups collard greens thinly sliced
- 1 tbsp olive oil for the greens
- 1/2 tsp minced garlic for the greens
- 4 pieces injera for serving
Instructions
Prepare the Greens:
- Warm olive oil in a saucepan. Add garlic and collard greens with a splash of water.
- Cover and cook for 5 to 7 minutes until tender, then season lightly and keep warm.
Warm the Kitfo:
- Melt the niter kibbeh in a heavy skillet over low heat. Stir in mitmita and cardamom.
- Add the beef and stir continuously until warmed and cooked to your preferred doneness. Season with salt.
Serve:
- Line a platter with injera. Spoon the kitfo into the center and arrange ayib and greens around it.
- Serve immediately with extra injera for scooping.
Notes
- Traditionally kitfo may be served rare, but fully cook the beef for a well-done version.
- If ayib is unavailable, use a mild farmer cheese or drained cottage cheese.
Nutrition
Calories: 520kcalCarbohydrates: 39gProtein: 35gFat: 28gSaturated Fat: 13gCholesterol: 125mgSodium: 890mgFiber: 5gSugar: 3g