Kitfo

Ingredients

• 800 g (1 3/4 lb)lean beef tenderloin — trimmed and very finely minced
• 2 tbspmitmita — or more to taste
• 4 tbspniter kibbeh — gently warmed
• 1 cupfresh ayib cheese — optional, to serve alongside
• 2 cupscooked gomen collard greens — to serve alongside
• 1/2 tspfine salt
• as neededinjera — for serving

Method

1. Begin by trimming every scrap of sinew and fat from the 800 g (1 3/4 lb) lean beef tenderloin. This step is crucial for achieving the smooth texture characteristic of Kitfo. Once trimmed, mince or cube the beef finely while it is very cold, which helps maintain its structure and makes it easier to handle.
2. In a small saucepan, gently warm 4 tbsp of niter kibbeh over low heat. The goal is to melt it until just liquid, not hot enough to cook the meat. This ensures that the rich, spiced butter will coat the beef evenly without altering its raw texture.
3. Transfer the minced beef into a large mixing bowl. Pour the warm niter kibbeh over the beef, then sprinkle 2 tbsp of mitmita evenly across the surface. Use a wooden spoon or your hands to fold the ingredients together until each piece of beef glistens with the spicy butter mixture.
4. Taste a small amount of the mixture to check for the desired level of heat and saltiness. Add 1/2 tsp of fine salt if needed, and adjust the mitmita to your preference. If you prefer your Kitfo leb leb, or barely tepid, briefly warm the mixture in a pan over very low heat, stirring constantly to avoid cooking the meat.
5. Serve the Kitfo immediately, accompanied by 1 cup of fresh ayib cheese, 2 cups of cooked gomen collard greens, and injera on the side. The contrast of the rich, spicy beef with the cool cheese and earthy greens creates a balanced and satisfying meal.