Kitfo is one of Ethiopia's most celebrated dishes and one of the world's great raw beef preparations — alongside steak tartare, beef carpaccio, and Levantine kibbeh nayyeh. Finest minced beef is dressed in niter kibbeh (spiced clarified butter) and mitmita (a hot, cardamom-forward chilli spice blend), served raw (tere) or briefly warmed (leb leb) with injera flatbread and ayib, a fresh white cheese similar to cottage cheese. The niter kibbeh is the defining element — without it, kitfo is just raw mince.
Niter Kibbeh — The Foundation
Niter kibbeh is spiced clarified butter — ghee perfumed during the clarification process with onion, garlic, ginger, cardamom, fenugreek, rue, korarima (Ethiopian cardamom), and black cumin. It is the primary cooking and flavouring fat of Ethiopian cuisine, used in virtually every cooked dish and as a dressing for raw preparations like kitfo. Making niter kibbeh requires 30 minutes of gentle simmering; the result keeps for months refrigerated and transforms every dish it touches.
Mitmita Spice Blend
Mitmita is the hot spice blend that seasons kitfo and many other Ethiopian dishes. It is built on dried bird's eye chillies, cardamom, clove, salt, and black pepper, with variations adding cinnamon, cumin, and ginger. It is hotter and more aromatic than berbere, which is the other major Ethiopian spice blend. Mitmita is applied in small quantities — 1/2 to 1 teaspoon is sufficient for a portion of kitfo.
Serves 2 · Prep 15 min (plus niter kibbeh time)
Ingredients
- 300g beef tenderloin or top sirloin, very finely minced by hand
- 3 tbsp niter kibbeh (warm, not hot)
- 1/2 tsp mitmita (or to taste)
- Salt to taste
- Injera to serve
- Ayib (fresh cheese) or cottage cheese to serve
- Gomen (sautéed collard greens) to serve
Method
- Ensure the beef is from a trusted source and as fresh as possible. Ask the butcher to mince it fresh, or mince at home with a very sharp knife.
- Warm the niter kibbeh gently — it should be liquid but not hot.
- Combine minced beef and niter kibbeh. Mix with clean hands until completely incorporated.
- Season with mitmita and salt.
- Taste and adjust — it should be rich from the spiced butter and hot from the mitmita.
- Serve immediately on injera with ayib and gomen alongside.
Raw vs Leb Leb
Tere kitfo is served completely raw. Leb leb is briefly warmed — placed in the pan with the niter kibbeh over very low heat for 2-3 minutes, stirred constantly, until the exterior is lightly changed in colour but the interior remains raw. Most restaurants default to leb leb; raw is the traditional form for special occasions and for those who prefer it.
Is eating raw beef safe?
Raw beef carries risks. Use beef purchased that day from a trusted butcher, specify you are eating it raw, and ensure it has been properly handled throughout. The niter kibbeh's fat does not sterilise the meat.
Where to find injera?
Ethiopian restaurants often sell injera for takeaway. Ethiopian grocery stores carry it. It can be made at home from teff flour with several days of fermentation.
Can I make kitfo with cooked beef?
Technically yes, but it is a different dish — more like a spiced beef hash than kitfo. The raw texture is fundamental to the authentic preparation.
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