Kitfo (Ethiopian Steak Tartar)
Beef, niter kibbeh and bishop seed herbs come together in this dish, fragrant with cardamom and cumin and simmered on the stove.
35 min · Serves 4 · Easy
Ingredients
Niter kibbeh (ethiopian spiced butter)
Method
Start cooking mode- Cook 35 min · 35 min total
- easy
- 1
Melt the niter kibbeh with the mitmita and cardamom until warm so the spices infuse with the butter.
- 2
Breaking the meat into small pieces, toss the meat into the warmed butter until evenly coated.
- 3
Traditionally eaten raw, serve immediately; or cook as preferred. Niter Kibbeh (Ethiopian Spiced Butter):.
- 4
Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes.
- 5
Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
