dinner · everyday
Kitfo
Ethiopian minced beef warmed in spiced clarified butter with mitmita chili, served with greens and injera.
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Blender or food processor.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Keep beef very cold and mince by hand or pulse briefly.
-
2
Melt niter kibbeh with mitmita and cardamom over low heat.
-
3
Off the heat, fold in the beef and salt; serve raw (tere), barely warmed (leb leb), or cook a few minutes more for well done (71°C (160°F)).
-
4
Spoon onto injera.
-
5
Serve with collards and cheese alongside.
