Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) very fresh beef tenderloin or top sirloin, trimmed
- 4 tbsp niter kibbeh (spiced clarified butter), melted and cooled, plus 2 tbsp for gomen
- 2 to 3 tsp mitmita (Ethiopian chili spice), to taste
- 1/2 tsp kosher salt; 1/4 tsp ground cardamom (optional)
- 1 lb (450 g) collard greens or kale, chopped; 1 small onion; 2 garlic cloves; 1 small jalapeño (optional)
- 1 cup whole-milk ricotta + 1/2 cup small-curd cottage cheese + 2 tbsp milk; pinch of salt
- 4 large injera, room temperature or lightly warmed
Do This
- 1. Stir together ayib: ricotta, cottage cheese, milk, and a pinch of salt; chill.
- 2. Cook gomen: soften onion in 2 tbsp niter kibbeh (2 minutes), add garlic and jalapeño (30 seconds), then greens, 2 tbsp water, and cook 8 to 10 minutes; season.
- 3. Chill beef 20 minutes in the freezer; finely mince by hand; keep very cold.
- 4. Mix kitfo: in a chilled bowl combine beef, 4 tbsp melted-cooled niter kibbeh, mitmita, salt, and cardamom.
- 5. Serve raw immediately or make leb leb: warm gently in a skillet 1 to 2 minutes to 120 to 130°F (still pink).
- 6. Plate on injera with mounds of kitfo, gomen, and ayib; sprinkle extra mitmita; serve at once.
Why You’ll Love This Recipe
- Balanced Ethiopian trio: silky kitfo, cooling ayib, and garlicky gomen on soft, tangy injera.
- Make it your way: enjoy traditionally raw or gently warmed (leb leb) to your perfect doneness.
- Bold, authentic flavor with accessible ingredients and clear, step-by-step guidance.
- Great for sharing: beautiful plated presentation with customizable heat levels.
Grocery List
- Produce: Collard greens or kale (1 lb), small onion or shallot, garlic, jalapeño (optional), lemon (optional)
- Dairy: Unsalted butter (for niter kibbeh), whole-milk ricotta, small-curd cottage cheese, milk or cream
- Pantry: Very fresh beef tenderloin or top sirloin, mitmita, kosher salt, ground cardamom (optional), injera, spices for niter kibbeh (fenugreek, cardamom, coriander, cumin, turmeric, cinnamon, peppercorns, thyme or koseret if available)
Full Ingredients
For the Kitfo
- 1.5 lb (680 g) beef tenderloin or top sirloin, very fresh, trimmed of all fat and sinew
- 4 tbsp niter kibbeh (see below), melted and cooled to room temp
- 2 to 3 tsp mitmita, to taste
- 1/2 tsp kosher salt
- 1/4 tsp ground korerima (Ethiopian cardamom) or green cardamom, optional
For the Quick Ayib (Ethiopian soft cheese)
- 1 cup (240 g) whole-milk ricotta
- 1/2 cup (120 g) small-curd cottage cheese, drained
- 2 tbsp whole milk or heavy cream
- Pinch kosher salt
For the Garlicky Gomen (Greens)
- 1 lb (450 g) collard greens or curly kale, thick stems removed, leaves chopped
- 2 tbsp niter kibbeh
- 1 small onion or large shallot, finely chopped (about 1/2 cup)
- 2 garlic cloves, minced
- 1 small jalapeño, seeded and minced (optional)
- 1/4 tsp kosher salt, plus more to taste
- 2 tbsp water
- 1 tsp fresh lemon juice (optional)
To Serve
- 4 large injera
- Extra mitmita for sprinkling
Simple Niter Kibbeh (Spiced Clarified Butter, make-ahead; yields about 3/4 cup)
- 8 oz (225 g) unsalted butter, cut into chunks
- 1 small shallot, thinly sliced
- 2 garlic cloves, smashed
- 1 inch fresh ginger, thinly sliced
- 1 tsp fenugreek seeds
- 6 green cardamom pods, lightly crushed (or 1/4 tsp ground cardamom)
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 1/2 tsp ground turmeric
- 1 small cinnamon stick (2-inch)
- 1/2 tsp dried thyme (use koseret or besobela if you have it)
Step-by-Step Instructions
Step 1: Make the niter kibbeh (spiced butter)
Combine butter, shallot, garlic, ginger, fenugreek, cardamom, coriander, cumin, peppercorns, turmeric, cinnamon, and thyme in a small saucepan. Melt over low heat until fully liquid, then maintain at a gentle simmer (about 180 to 200°F) for 20 to 25 minutes. Do not brown the solids. Strain through a fine mesh sieve or cheesecloth. Let cool to room temperature. You will use 6 tbsp today (4 tbsp for kitfo, 2 tbsp for gomen); refrigerate the rest up to 1 month.
Step 2: Mix the quick ayib
In a bowl, stir together ricotta, cottage cheese, milk or cream, and a pinch of salt until soft and spreadable. Cover and refrigerate until serving. For a traditional curd version, gently heat 4 cups whole milk to 185°F, stir in 3 tbsp lemon juice, let curdle 10 minutes, then drain in a sieve lined with cheesecloth for 20 minutes; salt to taste.
Step 3: Cook the garlicky gomen
In a large skillet over medium heat, melt 2 tbsp niter kibbeh. Add the chopped onion and cook until softened and translucent, about 2 minutes. Stir in garlic and jalapeño (if using) for 30 seconds. Add the chopped greens, 2 tbsp water, and 1/4 tsp salt. Cover and cook, stirring occasionally, until tender but still bright green, 8 to 10 minutes. Uncover and cook off any excess moisture. Finish with a teaspoon of lemon juice if you like. Keep warm.
Step 4: Chill and finely mince the beef
Place the trimmed beef in the freezer for 20 minutes to firm up; this makes a fine hand-mince easier and safer. Using a sharp knife, finely chop the beef to a delicate, almost fluffy mince (about 2 to 3 mm pieces). Alternatively, pulse in a food processor in 1-second bursts 4 to 6 times, stopping before it turns pasty. Keep the meat very cold; set the bowl of minced beef over ice if your kitchen is warm.
Step 5: Season the kitfo
In a chilled bowl, gently fold the beef with 4 tbsp melted-but-cool niter kibbeh, 2 to 3 tsp mitmita (start with 2 tsp), 1/2 tsp salt, and cardamom if using. Mix just to combine without compacting the meat. Taste for heat and salt. If you prefer not to taste raw, cook a teaspoon in a skillet to check seasoning, then adjust.
Food safety note: Consuming raw or undercooked beef increases the risk of foodborne illness. Use the freshest beef from a trusted source, keep it cold, and serve immediately.
Step 6: Serve raw or make leb leb (gently warmed)
For traditional raw kitfo: Serve immediately after mixing. For leb leb: Warm a skillet over low heat. Add the seasoned beef and stir constantly for 1 to 2 minutes until just warm and still rosy, about 120 to 130°F internal temperature. Do not brown. For fully cooked, family-friendly kitfo, cook 4 to 5 minutes to 160°F.
Step 7: Plate with injera, ayib, and gomen
Lay a large piece of injera on a wide plate. Mound the kitfo in the center. Add generous spoonfuls of ayib and gomen alongside. Sprinkle a little extra mitmita on the kitfo and drizzle with a touch more niter kibbeh if desired. Serve immediately with additional injera for scooping.
Pro Tips
- Ask your butcher for a single-muscle cut (tenderloin or top sirloin) and trim away all fat and silver skin for the cleanest raw texture.
- Keep everything cold: chill your bowl, knife, and cutting board to maintain a soft, airy mince.
- Mitmita is potent. Start with 2 tsp, then add up to 3 tsp for more heat; for milder flavor, blend in 1 tsp berbere.
- Leb leb is about warmth, not browning. Keep the pan low and pull at 120 to 130°F for velvety results.
- Niter kibbeh is the soul of the dish. Make a batch ahead; it keeps in the fridge for 1 month or frozen for 6 months.
Variations
- Mild and aromatic: Use 1 tsp mitmita + 1 tsp berbere, and add a pinch (1/8 tsp) of ground cloves and a pinch of cinnamon for a mekelesha-style finish.
- Lamb kitfo: Substitute 1.5 lb well-trimmed lamb sirloin or leg; mince and season the same way.
- Fully cooked kitfo: Sauté the seasoned beef in 1 extra tbsp niter kibbeh over medium heat for 4 to 5 minutes, until browned and 160°F.
Storage & Make-Ahead
Niter kibbeh: refrigerate up to 1 month or freeze up to 6 months. Ayib: refrigerate up to 3 days. Gomen: refrigerate up to 3 days; rewarm gently. Kitfo: for raw or leb leb, mix and serve immediately and discard leftovers after 2 hours at room temperature. If you cook the kitfo to 160°F, cool and refrigerate within 1 hour and eat within 2 days.
Nutrition (per serving)
Approximate: 830 calories; 50 g protein; 45 g fat; 55 g carbohydrates; 6 g fiber; 650 mg sodium. Values will vary based on the exact cut of beef, injera size, and butter used.
