Kitfo
Ethiopian steak tartare-freshly minced extra lean beef seasoned with mitmita
(spiced chili powder) and herbed butter sauce.
Traditionally served raw or medium rare.
From the Gurage people of southern Showa province comes one of Ethiopia's most distinctive dishes, kitfo, or raw minced beef. In kitfo, the beef filet is finely minced-never ground-then mixed with clarified butter and spices, especially powder from the tiny, very hot chili pepper known as mitmita, fenugreek, and sometimes cardamom. The tartarelike mixture is most often served tré (raw) or lebleb (slightly sautéed). It may also be served as tibs-sautéed through and through. A mix of salt and powdered red mitmita pepper, as well as fresh cottage cheese (ayb), are served alongside the kitfo, which is usually presented in a special clay pot and often eaten with a bone spoon. - Washingtonian
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