Kitfo (Glenn Koenig / Los Angeles…)
Total time: 10 minutes
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Note: Niter kibe (Ethiopian butter) and mitmita powder (a spicy red pepper powder) are available at Ethiopian markets and online.
1 pound finely ground low-fat beef, such as top round, ball tips or rib-eye
4-6 tablespoons niter kibe, or more to taste (ghee is an adequate substitute)
1 teaspoon mitmita powder, or more to taste
1 teaspoon cardamom powder, or more to taste
1. To prepare the dish tere, or raw, melt the niter kibe in a skillet over low heat. When the niter kibe is melted, remove from heat and add the beef to the skillet, mixing to combine well. Add the spices and mix thoroughly. Taste, and add one-half teaspoon salt or as desired.
If you want it lebleb, or slightly cooked, place the skillet back over low heat after combining the niter kibe with the meat. Heat for a minute or so before adding the spices and seasoning.
To prepare it yebesele, or fully cooked, put the beef and niter kibe in a skillet over low heat, and cook, stirring constantly, until the kibe melts and the beef is cooked to your liking. Remove from heat, add the spices and seasoning, and mix the ingredients well.
2. Serve the kitfo with dollops of ayib (soft Ethiopian cheese) surrounding it, or mix some ayib right into the kitfo.
Each servings: 271 calories; 24 grams protein; 1 gram carbohydrates; 0 fiber; 21 grams fat; 12 grams saturated fat; 78 mg cholesterol; 0 sugar; 346 mg sodium.