Kitfo (Ethiopian Steak Tartar)

  • Recipe courtesy Woine of Taste of Ethiopia, Austin, Texas.
  • Show: Eden Eats
  • Episode: Austin

Total Time:
35 min
Prep:
10 min
Inactive Prep:
--
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons Niter Kibbeh (Ethiopian Spiced Butter), recipe follows
  • 1 tablespoon mitmita (spicy powdered seasoning containing African bird's eye chile peppers, cardamom seeds, cloves and salt)
  • 1 teaspoon ground cardamom
  • 1 pound ground, lean beef
NITER KIBBEH (ETHIOPIAN SPICED BUTTER):
  • 6 pounds unsalted butter
  • 1/3 cup bishop seed (also known as ajwain, similar to thyme)
  • 1/3 cup cardamom seeds
  • 1/3 cup black cumin
  • 1/3 cup koseret (dried woodsy flavored herb, dried oregano can be substituted)

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.

Warning: Consumption of raw or undercooked meat may substantially increase the risk of foodborne illness.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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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