Kitfo

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the finely minced beef in a medium-sized mixing bowl.

   Ongeveer 1 min

   Tip van de kok: Ensure the beef is as finely minced as possible for the best texture.

2. 2

   Add the mitmita, salt, cardamom powder, and black pepper to the beef.

   Ongeveer 1 min

   Tip van de kok: Adjust the amount of mitmita to your preferred spice level.

3. 3

   Pour the melted niter kibbeh over the seasoned beef.

   Ongeveer 1 min

   Tip van de kok: Niter kibbeh is essential for authentic flavor; ensure it's warm but not sizzling hot.

4. 4

   Using clean hands or a spoon, thoroughly mix all ingredients until well combined and the beef is evenly coated.

   Ongeveer 3 min

   Tip van de kok: The warmth from the niter kibbeh will slightly 'cook' the beef, especially if serving rare.

5. 5

   If serving 'terak kitfo' (raw), proceed to plating. If serving 'leb leb kitfo' (rare), heat a pan over medium heat.

6. 6

   Add the kitfo mixture to the warm pan and stir continuously for 2-3 minutes until the beef is just warmed through and lightly browned on the outside, but still pink inside.

   Ongeveer 3 min

   Tip van de kok: Do not overcook the beef for 'leb leb' style; it should remain tender and moist.

7. 7

   For fully cooked kitfo, continue to cook and stir for 5-7 minutes until the beef is cooked through to your desired doneness.

   Ongeveer 7 min

8. 8

   Serve the kitfo immediately on a large platter or individual plates.

   Ongeveer 1 min

9. 9

   Accompany with injera, and optionally, a side of ayib (cottage cheese) and gomen (sautéed collard greens).

   Ongeveer 1 min