Kitfo Leb Leb
Ethiopian minced raw beef seasoned with mitmita spice, butter, and herbs. Traditionally served lightly warmed with injera bread for scooping.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 26g
Ingredients
- 10 oz beef tenderloin or sirloin, very cold
- 3 tbsp Ethiopian butter (niter kibbeh) or ghee
- ¾ tsp mitmita powder (dried chili flakes + salt blend)
- ½ tbsp fresh ginger, minced
- 2 tbsp fresh cilantro or parsley, chopped
- 1 tbsp lime juice
- 4 pieces injera bread or flatbread
Instructions
- 1
Mince the very cold beef very finely by hand or pulse briefly in a food processor until it resembles coarse ground meat.
- 2
Gently warm the niter kibbeh in a small saucepan over low heat, ~2 minutes, until it softens slightly.
- 3
Place the minced beef in a bowl. Drizzle with warm niter kibbeh and sprinkle mitmita powder evenly over the top.
- 4
Add minced ginger, cilantro, and lime juice. Fold gently with a spoon until just combined; do not overwork.
- 5
Divide between plates. Serve immediately with warm injera bread on the side for scooping.
Tools you’ll need
- sharp chef's knife or food processor
- small saucepan
- mixing bowl
- spoon
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