Ingredients

Method

Cut the beef into chunks, then freeze it for about 30 minutes until it is firm.

Once firm, grind the beef twice in a meat grinder or finely chop with a knife.

Melt the niter kibbeh in a pan over low heat.

Mix the niter kibbeh, mitmita, and a pinch of salt into the ground beef. Make sure it's well combined.

Serve the kitfo immediately with collard greens and Ethiopian cottage cheese. Traditionally, kitfo is eaten raw, like a steak tartare, but if you prefer it can be lightly cooked.