Cultured Palate: International Dishes from Ethiopia
| May 9, 2018
8. Kitfo
Kitfo is made with finely chopped raw meat marinated in mitmita, an extremely hot Ethiopian spice mix that contains bird’s eye chili, cardamom, cloves, and salt. After the meat is spiced, it’s mixed with warm niter kibbeh and served either raw or cooked rare. While it’s often served solo, scooped up with either injera or qocho, it’s fairly common to find kitfo mixed with cooked collard greens or a mild, crumbly cheese known as ayibe. Kitfo is often served as a treat to mark the end of a religious fasting season.
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