Kitfo is one of Ethiopia's most renowned recipes, originating in the Gurage region. Ethiopians prefer to use a cut called shent, which is closest to the North American rib-eye. While it's preferable to cut the meat by hand, you can also grind it. Ask your butcher to pass it twice through the grinder and use only the freshest, highest-quality beef.
Adapted from Ethiopia: Recipes and Traditions from the Horn of Africa (2019) by Yohanis Gebreyesus with Jeff Koehler. Published by Interlink Books.
What You Will Need
- 1 lb. boneless, lean beef such as rib-eye, top round, or sirloin
- ½ cups melted Spiced Clarified Butter
- ¼ tsp. mitmita spice blend
- Kosher salt
- Injera or another flatbread, for serving