Seasoned raw beef tartare with mitmita and spiced butter
Ethiopian Kitfo
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
2
2 servings
Difficulty
Easy
Cost
Premium
$$$
Ethiopian Kitfo
Seasoned raw beef tartare with mitmita and spiced butter
★4.6(11)
Ethiopia's beloved beef tartare — hand-minced raw beef warmed with niter kibbeh (spiced butter) and seasoned with fiery mitmita chili powder. Bold, buttery, and served with injera and fresh cheese.
15m
Prep Time
5m
Cook Time
20m
Total Time
2
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Kitfo is Ethiopia's steak tartare — finely minced lean beef mixed with warm spiced butter and blazing mitmita spice. It can be served raw (tere), lightly warmed (leb leb), or fully cooked.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Ethiopian Kitfo is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
- 1 lb beef tenderloin or top round, very finely minced
- 3 tbsp niter kibbeh (spiced butter), warmed
- 1 tbsp mitmita spice blend
- 1/4 cup ayib (fresh cheese) or ricotta
- Fresh collard greens (gomen), sautéed
- Injera for serving
Instructions
- 1
Mince the beef very finely with a sharp knife — do not use a food processor.
- 2
Warm niter kibbeh in a small pan until melted and fragrant.
- 3
Toss the minced beef with warm spiced butter and mitmita until evenly coated.
- 4
For leb leb (slightly warmed), gently warm the mixture in a pan for 1-2 minutes.
- 5
Serve immediately with ayib or ricotta, sautéed greens, and torn pieces of injera.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Niter kibbehMelted butter + cardamom + fenugreek
Quick approximation of the spiced butter
MitmitaCayenne + cardamom + clove powder
Rough substitute for the Ethiopian chili blend
Tips & Storage
Pro Tips
Use the freshest, highest-grade beef you can find since it is eaten raw or barely warmed.
Hand-mince rather than grinding — it preserves the beef texture and avoids a mushy result.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Must be eaten immediately. Do not store raw beef preparations.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Presentation matters more for appetizers than almost any other course. A simple garnish of fresh herbs or a drizzle of good oil transforms the visual appeal.
Nutrition Facts
Per serving (90mg) · 2 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates26g
Fat4g
Fiber380mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is it safe to eat raw beef?
- Use sushi-grade or the highest quality beef from a trusted source. If concerned, cook it leb leb (lightly warmed) or fully.
- What is mitmita?
- An Ethiopian chili powder blend made from bird's eye chilies, cardamom, cloves, and salt. Intensely hot.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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