Kitfo (Ethiopian Minced Raw Meat)
Kitfo is a traditional Ethiopian dish made with minced raw meat that is highly seasoned and spiced. It is a popular dish in Ethiopian cuisine, known for its bold flavors and unique preparation. Kitfo is typically made with beef, although variations using other meats such as lamb or goat can also be found. This dish is often enjoyed with injera, the traditional Ethiopian flatbread.
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)
Ingredients for 3 servings (555 g) · the original recipe
Method
- 1
Place the minced beef in a large bowl.
- 2
In a separate small bowl, combine the mitmita spice blend, salt, black pepper, and berbere spice blend.
- 3
Sprinkle the spice mixture over the minced beef. Mix well with a spoon or spatula to evenly distribute the spices throughout the meat.
- 4
Heat the clarified butter or olive oil in a small skillet over low heat until melted.
Stovetop - 5
If using niter qibe, add it to the skillet and let it melt with the clarified butter or olive oil.
Stovetop - 6
Pour the melted butter or oil over the seasoned minced beef. Mix thoroughly until all the ingredients are well combined.
- 7
Let the kitfo marinate in the refrigerator for at least 1 hour to allow the flavors to meld and develop.
- 8
To serve, place the kitfo on a plate and shape it into a mound or individual portions.
- 9
Accompany the kitfo with injera, collard greens, and crumbled ayib on the side.
- 10
To eat, tear off a piece of injera, scoop a small portion of kitfo onto it, and wrap it before taking a bite.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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