Fish Steak Tartar Yeasa 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
FISH STEAK TARTAR (YEASA KITFO)
Fish is my favorite dish. I started preparing, serving and eating fish steak tartar over 25 years ago when I was in Senegal (West Africa) where the fish was very fresh, direct from Atlantic Ocean.
Provided by yewoinfamilycooking
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Remove the skin from the fish, pat dry.
- Chop the fish into very small cubes using a very sharp knife.
- Mix the olive oil, shallot, awaze, lemon juice, black pepper and salt.
- Add the fish cubes, mix it well and garnish it with sliced green peppers.
- Keep it in fridge for few minutes and serve it cold.
- P.S. You may use Mitmita instead of Awaze but without lemon juice.
- * You will find these spices in Ethiopian shops/groceries.
- ** To find my awaze recipe please visit my website http:// www.yewoinfamilycooking.com.
Nutrition Facts : Calories 275.1, Fat 13.1, SaturatedFat 2.7, Cholesterol 57.4, Sodium 60.3, Carbohydrate 2.9, Fiber 1, Sugar 0.4, Protein 35.7
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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.
- Add the cayenne, salt, anchovy paste, garlic powder, and cardamom. Pulse to chop the fillet into fine chunks. You can choose to stop with when the beef resembles ¼ inch chunks, or chop smaller into ground steak.
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