Ethiopian Beef Steak Tartar Kitfo Recipes
ETHIOPIAN BEEF STEAK TARTAR (KITFO)
Kitfo is one of the typical dishes of Ethiopian cooking. The main ingredients of Kitfo is beef, clarified butter and mitmita. Mitmita is a very spicy pepper powder which is made of cayenne-type tiny dark-orange chili peppers seasoned with spices such as cloves, cardamom seed and salt.
Provided by yewoinfamilycooking
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the meat in small pieces; remove fat and seams.
- In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done.
- In small pot, on a lower heat melt the butter, add the remaining mitmita, false cardamom, (garlic, black pepper, salt, if needed); remove from heat.
- Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.
- Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes.
- Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.
- * You will find these spices in Ethiopian or Indian shops/groceries.
- ** Please go to www.yewoinfamilycooking.com to see how to prepare Purified/Clarified Butter (Nitir Kebe).
Nutrition Facts : Calories 340.8, Fat 22.2, SaturatedFat 10.5, Cholesterol 112.6, Sodium 77.2, Carbohydrate 1.2, Fiber 0.6, Sugar 0.2, Protein 32.8
KITFO (ETHIOPIAN STEAK TARTAR)
Make and share this Kitfo (Ethiopian Steak Tartar) recipe from Food.com.
Provided by Food.com
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 5083.9, Fat 563.7, SaturatedFat 354.4, Cholesterol 1537.9, Sodium 149.8, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 28.5
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- Set out a large high-powered food processor. Make sure to trim all the silver skin and fat off the fillet and cut the fillet into large chunks. Place in the food processor.
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