In brief
- Kitfo: finely minced lean beef, seasoned with niter kibbeh and mitmita, served raw, lightly warmed or well done.
- Origin: Ethiopia, the Gurage people.
- Essential ingredients: very fresh lean beef, niter kibbeh, mitmita, salt.
- A dish for major occasions, notably the Meskel festival, served with injera.
Origins and cultural history of kitfo
The word "kitfo" comes from an Ethiosemitic root meaning to mince finely, to chop. The dish originates with the Gurage people of Ethiopia. Highly popular throughout the country, it is served on major occasions, notably the Meskel festival.
In most regions of Ethiopia, kitfo is served with injera, the fermented flatbread made from teff. Among the Gurage, kocho, a flatbread made from ensete, the false banana plant grown in the south of the country, is traditionally preferred instead.
What are the essential ingredients of kitfo
Kitfo relies on very fresh lean beef, finely minced, seasoned with niter kibbeh and mitmita. The freshness of the meat and mincing it just before preparation are central points of the recipe, whichever level of doneness is chosen.
- lean beef (tenderloin or rump), very fresh
- niter kibbeh (Ethiopian spiced clarified butter)
- mitmita (Ethiopian spice blend based on chili)
- salt
- ayib (Ethiopian fresh cheese) or gomen (cooked greens), as a side
What to know about kitfo
Kitfo is an Ethiopian dish of the Gurage people, made with very fresh beef, tenderloin or rump steak, finely minced and seasoned with niter kibbeh, a spiced clarified butter, and mitmita, a chili-based spice blend. It is served raw (tere), barely warmed (leb leb, the most common preparation) or well done (yebesele), most often with injera, the fermented teff flatbread. It is a dish for special occasions, notably the Meskel festival. French authorities advise against raw or undercooked meat for certain groups, including children, older people and, as a precaution, during pregnancy: for them, the well-done version is the one to choose.
Frequently asked questions about kitfo
Must kitfo be eaten raw?
No. Kitfo is traditionally served at three levels of doneness: raw (tere), lightly warmed (leb leb, the most common preparation) or well done (yebesele). French health authorities advise against raw or undercooked meat for children, the elderly, immunocompromised people and, as a precaution, during pregnancy; for these groups, choose the well-done version.
What is kitfo traditionally served with?
Kitfo is served with injera, the fermented Ethiopian flatbread, or with ayib, an Ethiopian fresh cheese, and gomen, cooked greens. Among the Gurage, kocho, a flatbread made from ensete, is sometimes preferred instead.
Where to find the ingredients for kitfo in France?
NKOSI sells the clarified butter used to make niter kibbeh, and ships it from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
