Hey there Picky peeps! Today we have an AWESOME guest post from my pal Lily over at The Frugal Gene. I love getting crazy new recipes, and this one from Lily takes the cake as the coolest recipe I’ve featured here on Picky Pinchers. Learn about her favorite dish, Kitfo, and how you can make it in your own kitchen–if you dare!
Hiya I’m Lily! I’m a money blogger at The Frugal Gene. Me & my husband scrimp, save, and work our bums off to save over $100,000/year in the grandest pursuit of financial freedom. Hubby & I live our lives car-free and debt free. We moonlight as your coffee pouring hosts on AirBnB. It’s a total dance party @ www.thefrugalgene.com
What is Kitfo?
Kitfo is a dish involving the consumption of spicy raw minced beef. It is one of the national dishes of Ethiopia. It’s served with Ethiopian cheese made from buttermilk called ayeb and Ethiopian collard greens called gomen. The sides balance out the spiciness of the meat and you eat it with sour injera bread.
My obsession with Ethiopian food began 3 years ago when our friends took us out for dinner. Being an adventurous foodie, my first voyage into Ethiopian food had me curious about the kitfo. The restaurant itself was small, crowded, and dingy. The entire place was less than 400 square feet and dimly lit.
As you can assume, since this was the place I chose to consume raw meat, you bet I had phenomenal health care coverage.
The Ethiopian waitress warned me, “It’s raw, but we can cook it medium-rare for you?”
I put on my Brave Face and said, “It’s okay — raw please.”
I can’t recall why of all the delicious cooked Ethiopian dishes they offered did I settle on Kitfo, but luckily I did. It is currently my favorite dish of all time.
In Ethiopia, Kitfo is almost always eaten raw. The meat has to be fresh since there’s no mass refrigeration. If a family wanted a meat feast, they can go out to their backyard and butcher one themselves. It would be on the dinner table in 30 minutes. In America, Ethiopian restaurants (the authentic places) have butchers for raw meat. They do daily runs for the freshest meat. Sadly, this isn’t the reality in American grocery stores. We have packs of meat in cellophane sitting out for days. For this reason, the Kitfo Recipe below is cooked. If you can find a trusted butcher that offers high quality ground sirloin… I envy you.
I followed other kitfo recipes online and they didn’t come close to the restaurant style kitfo.
My kitfo recipe took some research. I gossiped with the shopkeeper at the Ethiopian market and I bought Ethiopian cookbooks on Amazon. To save you guys the trouble: none of the Ethiopian cookbooks on Amazon are that good. I’m also proud to say that I’m the only Chinese person that can make an Ethiopian kitfo as good as…well…a Chinese person should be making kitfo in the first place.
Through trial and error, I’ve realized it’s the simplicity and quality of ingredients that reign supreme. It’s a very simple recipe.
- 1 LB premium ground beef. Choose the best cut and quality possible; preferably freshly prepared from a butcher.
- 5 tablespoons of clarified “Ethiopian” butter called Nitir Kibbbeh. Regular clarified butter works too, but there should be an Ethiopian floral spice blend that you can buy online that will give it an authentic kick. You can also substitute the spice blend with cardamom powder, cumin powder, and rosemary.
- 2 teaspoon Mimitas. This is an orange spicy Ethiopian powder that is the base for the flavor of kitfo.
- 3/4 teaspoon salt, or to taste
- Fresh ground black pepper to taste
Melt the butter in a skillet on low heat and then add the ground beef when the butter is melted.
While the butter and beef is cooking, mix in the mimitas, salt and ground pepper.
Taste as you go. Cook it very slowly, mixing it until you’ve reached your desired done-ness.
Super easy but unbelievably good. The flavor alters ever so slightly (not as good) the longer it’s cooked. My husband likes to play it safe so when we make it at home we cook it to a medium-rare.
It’s a very underrated dish. A lot of us are turned off by the aspect of consuming raw meat, but in all honesty, if you can handle sriracha level spicy – definitely find yourself a good Ethiopian joint.
It’s that good.
I told my husband this before: I am a chicken but I am willing to fight a stomach worm if it comes down to it for my beloved kitfo. Plus, nothing has happened to me in the 3 years I’ve been eating medium rare kitfo at home (and raw kitfo in restaurants.)
We want to know: What’s the wildest food you’ve eaten?
The post A Krazy Kitfo Recipe: Like Ethiopian Tartare appeared first on Picky Pinchers.