Go Back
–+ servings

KITFO

Spice trekkers
Kitfo can also be cooked and has its own unique names - tire, leb leb, geba yale and yebesele - according to the degree of cooking. It is traditionally eaten with your hands using tef crepes and braised green cabbage leaves. We serve it with lettuce. A little advice: make a lot of spiced butter; it's great to cook with and keeps for a long time.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine East Africa, Ethiopia
Servings 4
Calories 487 kcal

Ingredients
  

  • 1 ½ lbs top round beef
  • 1 tbsp Reshampatti pepper
  • 1 tbsp Royal Berbere
  • Salt, to taste
  • Fresh jalapeño for garnish
  • 12 basil leaves
  • Lettuce leaves for serving

Instructions
 

  • Put clarified butter in a small pot. Coarsely grind dry spices; add to the pot along with garlic and scallion. Heat on low for a few minutes; remove from heat when the butter start to smell and the garlic begins to color. Let stand 10 minutes. Filter through a fine mesh sieve or paper coffee filter. Wipe the pot with a paper towel.
  • Cut meat into 1 to 1 ½-inch cubes then chop, not too finely, with a knife. If you use a food processor, chop the meat in 3 batches until fine but not minced.
  • Grind chile and spices finely in a mortar. Place the strained butter in the pot and warm gently. Add ground spices, beef and salt. Mix well and serve raw if you want a tire kitfo. Otherwise, continue to cook to leb leb, geba yale or yebesele (rare, medium or well done).
  • Garnish with chopped jalapeño and basil. Serve with lettuce leaves to make little rolls.

Notes

It is possible to keep leftover kitfo overnight, in an airtight container in the refrigerator. The next day, either sauté or heat over very low heat for a few minutes, stirring constantly, until the butter melts, and the temperature of the meat approaches room temperature. Serve immediately.

Nutrition

Calories: 487kcal
Tried this recipe?Let us know how it was!