KITFO

Kitfo can also be cooked and has its own unique names - tire, leb leb, geba
yale and yebesele - according to the degree of cooking. It is traditionally
eaten with your hands using tef crepes and braised green cabbage leaves. We
serve it with lettuce. A little advice: make a lot of spiced butter; it's great
to cook with and keeps for a long time.

Servings: 4

Author:

Prep Time
20 minutes

Cook Time
20 minutes

Course:

Main Course

Cuisine:

Ethiopia East Africa

🧂 Ingredients

1 ½ lbs top round beef
1 tbsp Reshampatti pepper
1 tbsp Royal Berbere
Salt, to taste
Fresh jalapeño for garnish
12 basil leaves
Lettuce leaves for serving

Instructions

1 Put clarified butter in a small pot. Coarsely grind dry spices; add to the pot
along with garlic and scallion. Heat on low for a few minutes; remove from heat
when the butter start to smell and the garlic begins to color. Let stand 10
minutes. Filter through a fine mesh sieve or paper coffee filter. Wipe the pot
with a paper towel.
2 Cut meat into 1 to 1 ½-inch cubes then chop, not too finely, with a knife. If
you use a food processor, chop the meat in 3 batches until fine but not minced.
3 Grind chile and spices finely in a mortar. Place the strained butter in the pot
and warm gently. Add ground spices, beef and salt. Mix well and serve raw if you
want a tire kitfo. Otherwise, continue to cook to leb leb, geba yale or yebesele
(rare, medium or well done).
4 Garnish with chopped jalapeño and basil. Serve with lettuce leaves to make
little rolls.

Nutrition Info

Name	Amount
Calories	487 kcal