Kitfo is a traditional Ethiopian dish made primarily from raw minced beef, seasoned with mitmita (a spicy chili powder blend) and niter kibbeh (a spiced clarified butter). It’s rich, spicy, and buttery — often compared to steak tartare but with a uniquely Ethiopian twist.

 What’s in Kitfo?

• Lean raw beef (often hand-minced)

• Niter kibbeh (clarified butter infused with spices like garlic, ginger, cardamom, and fenugreek)

• Mitmita (a powdered blend of chili peppers, cardamom, cloves, and salt)

• Optional: Ayib (Ethiopian cottage cheese) served on the side

• Often accompanied by gomen (collard greens)

 How is Kitfo served?

• Leb leb: Lightly warmed (not raw, not cooked — just warmed in spiced butter)

• Tire: Completely raw (most traditional)

• Fully cooked: For those who prefer not to eat raw meat

It’s usually served with:

• Injera (sourdough flatbread)

• Kocho (a type of flatbread made from enset, a plant native to Ethiopia)

 Cultural Significance

Kitfo is traditionally eaten during special occasions, especially among the Gurage people of Ethiopia. It’s often enjoyed during holidays or celebratory events.