Gored Gored
Aperçu
Gored gored is cubed raw beef, dressed in spiced clarified butter and served with chilli condiments. It is Ethiopian and Eritrean, and it is celebration food, served at holidays, at weddings, and when a household wants to mark an occasion. Raw beef occupies a particular place in Ethiopian eating that has no real equivalent elsewhere in Africa. Gored gored uses cubes, usually tenderloin or another tender cut, tossed in niter kibbeh, butter clarified with ginger, garlic, korarima and other spices, which is one of the foundations of the whole cuisine. Kitfo, its close relative, uses minced rather than cubed beef and is more heavily worked with the spice. The seasonings around it are the point. Mitmita is the fierce chilli blend usually served with it. Awaze, a paste built on berbere, is the other standard partner. Both are hot enough to be used sparingly and both are designed for exactly this. It is eaten with injera, and often with ayib, the mild fresh cheese, which cools it. Its exact origins are not well documented, accounts of how the dish arose are thin and largely speculative, and it is more honest to say that it is long-established than to repeat an origin story that cannot be supported.
Note de Patrimoine AFN
Gored gored is documented in Ethiopian and Eritrean cuisine as a celebration dish of cubed raw beef dressed with niter kibbeh, spiced clarified butter. Its close relative kitfo uses minced rather than cubed beef. Detailed accounts of the dish's origin are not well attested.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Melt the butter over low heat. Mix in the berbere.
- 2
Add in the beef, making sure that the cubes are coated in the spices.
- 3
Turn up the heat to high and sear the beef for 3 minutes.
- 4
Serve over injera with sautéed spinach or lentils.
Notes de l’Africook
- Source the beef from a butcher you trust and tell them it will be eaten raw. This is not a normal purchase and they should know.
- Buy it the day you serve it. Raw beef dishes do not tolerate storage.
- Cut with a very sharp knife into clean cubes. A blunt knife tears the fibres and changes the texture badly.
- Keep it cold right up to the moment you dress it, and serve immediately after.
- Mitmita is extremely hot. Serve it alongside so people can judge, rather than mixing it all through.
Questions fréquentes
Is gored gored eaten completely raw?
Yes. The beef is cubed and dressed but not cooked. A lightly warmed version exists, sometimes called gored gored leb leb, where the cubes are briefly turned in hot butter so the outside colours while the inside stays raw, and that is a common compromise for people who want it closer to rare than fully raw.
Is it safe to eat raw beef?
It carries genuine risk, and that risk depends almost entirely on sourcing and handling. Buy from a butcher you trust, tell them explicitly that the meat will be eaten raw, buy it the day you serve it, keep it refrigerated throughout and serve immediately. It is not recommended for pregnant women, young children, older adults or anyone with a weakened immune system. If you are not confident about the sourcing, cook it.
What is the difference between gored gored and kitfo?
The cut and the preparation. Gored gored uses cubes of beef, lightly dressed. Kitfo is minced and worked more thoroughly with niter kibbeh and mitmita, giving a softer texture and a more evenly distributed heat. Both are raw beef dishes from the same tradition and are often served in similar settings.
What is niter kibbeh?
It is butter that has been clarified while being simmered with spices, commonly ginger, garlic, korarima, fenugreek and turmeric, then strained. It is one of the defining flavours of Ethiopian cooking and appears across the cuisine, not just in raw beef dishes. Because it is a dairy product, gored gored is not dairy-free.
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Herh, my Ethiopian friend in Accra told me real gored gored is served raw raw without searing the beef at all, just tossing the sirloin in melted neter kiba and berbere! But searing it quick for 3 minutes like this is much better for my stomach paa. Tasted lovely with sautéed spinach.
Adwoa my sister, you speak my mind o! My own stomach cannot handle completely raw beef at all, no matter how traditional it is. That quick 3-minute sear with the berbere and spiced butter still gives all the rich flavor without giving you trouble later sha.
found good halal top sirloin at the Somali market near Cedar-Riverside here in Minneapolis and tried this yesterday. I didnt have proper neter kiba so I just used plain butter mixed with 2 tablespoons of berbere. quick 3 minute sear was perfect, meat was so tender. e sweet bad!
That 3 minutes on high heat is just right because the sirloin stayed so tender inside. Used spiced butter I bought from an Ethiopian shop in town. The berbere heat no be small thing o! My husband and I cleaned the whole plate with warm injera.