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homemade Kitfo (Ethiopian Steak Tartare) photo

Kitfo (Ethiopian Steak Tartare)

A finely chopped Ethiopian-style steak tartare seasoned with warm spices and melted clarified butter.
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Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings

Equipment

  • Food Processor
  • Chef’s knife
  • Cutting Board
  • Small saucepan
  • Mixing Bowl
  • Spatula or spoon

Ingredients
  

  • 1 1/2 pounds beef fillet well trimmed, silver skin and fat removed
  • 1 tablespoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon anchovy paste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cardamom
  • 1/3 cup clarified butter or ghee melted

Instructions
 

  • Trim all silver skin and visible fat from the beef fillet, then cut the fillet into large chunks suitable for the food processor.
  • Place the beef chunks into the food processor.
  • Add the cayenne pepper, salt, anchovy paste, garlic powder, and ground cardamom to the processor with the beef.
  • Pulse the mixture until the beef reaches your desired texture—about 1/4-inch coarse pieces for a chunkier kitfo or pulse longer for a finer, ground texture.
  • Melt the clarified butter or ghee in a small saucepan, then pour it over the processed beef.
  • Use your hands or a spatula to mix the melted butter into the beef until evenly distributed; do not pulse in the processor.
  • Serve the kitfo raw immediately, or cover and chill; alternatively, pan-fry portions over high heat for 1–2 minutes if you prefer it cooked.

Notes

  • This recipe uses raw or undercooked beef, which may be unsafe for pregnant people and those with weakened immune systems.
  • Tartare tastes best freshly prepared or chilled briefly.
  • Refrigerate leftovers and use within about one day.
  • To serve after chilling, let come to room temperature about 15 minutes or eat cold.