Kurt Raw Beef Plate

Ingredients

• 900 g (2 lb)lean raw beef — sliced from the round for the platter
• 3 tbspawaze paste — for dipping
• 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 900 g (2 lb) of lean raw beef. This ensures a tender texture and clean flavor. Once trimmed, mince or cube the beef into small, even pieces while it is very cold to maintain its firmness and make it easier to handle.
2. In a small saucepan, gently warm 4 tbsp of niter kibbeh over low heat until it just becomes liquid. Be careful not to let it get too hot, as you want to avoid cooking the beef when you mix them together.
3. Place the minced or cubed beef in a large mixing bowl. Drizzle the warm niter kibbeh over the beef, then sprinkle 2 tbsp of mitmita evenly across the surface. Use a spoon or your hands to fold the mixture together until each piece of beef is well-coated and glistening with the spiced butter.
4. Taste a small piece of the beef to check for heat and seasoning. If you prefer the dish to be barely tepid, warm the mixture very briefly over low heat, stirring continuously, until it reaches your desired temperature. Add 1/2 tsp of fine salt, adjusting to taste if necessary.
5. Arrange the seasoned beef on a serving platter. Serve immediately with 1 cup of fresh ayib cheese, 2 cups of cooked gomen collard greens, and injera on the side, allowing each guest to create their own perfect bite.