Kitfo (Ethiopian Steak Tartar)

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the niter kibbeh with the mitmita and cardamom until warm so the spices infuse with the butter.
  • Breaking the meat into small pieces, toss the meat into the warmed butter until evenly coated.
  • Traditionally eaten raw, serve immediately; or cook as preferred.
  • Niter Kibbeh (Ethiopian Spiced Butter):
  • Melt the butter on low heat in a large pot.
  • Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes.
  • Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
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