Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Collard Greens | 1 cup (36g) raw | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 grams (1 lb ) lean beef , finely minced
- 2 tablespoons clarified butter or olive oil
- 1 tablespoon mitmita spice blend
- 1 tablespoon spiced clarified butter (optional)
- 1 teaspoon salt , or to taste
- 1 teaspoon ground black pepper
- 1 teaspoon berbere spice blend
- Injera , for serving
- Collard greens , blanched and chopped , for serving (optional)
- Ayib (Ethiopian cheese), crumbled, for serving (optional)
Directions
Place the minced beef in a large bowl.
In a separate small bowl, combine the mitmita spice blend, salt, black pepper, and berbere spice blend.
Sprinkle the spice mixture over the minced beef. Mix well with a spoon or spatula to evenly distribute the spices throughout the meat.
Heat the clarified butter or olive oil in a small skillet over low heat until melted.
If using niter qibe, add it to the skillet and let it melt with the clarified butter or olive oil.
Pour the melted butter or oil over the seasoned minced beef. Mix thoroughly until all the ingredients are well combined.
Let the kitfo marinate in the refrigerator for at least 1 hour to allow the flavors to meld and develop.
To serve, place the kitfo on a plate and shape it into a mound or individual portions.
Accompany the kitfo with injera, collard greens, and crumbled ayib on the side.
To eat, tear off a piece of injera, scoop a small portion of kitfo onto it, and wrap it before taking a bite.