Ethiopian Beef Steak Tartar (Kitfo)

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Ingredients Nutrition


  1. Cut the meat in small pieces; remove fat and seams.
  2. 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.
  3. 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.
  4. Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.
  5. 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.
  6. Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.
  7. * You will find these spices in Ethiopian or Indian shops/groceries.
  8. ** Please go to to see how to prepare Purified/Clarified Butter (Nitir Kebe).

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