Kitfo (Ethiopia)

Preparation

1. 1

   Choose a tender cut of beef (fillet or rump) and chop it very finely by hand, never with an electric mincer which would crush the meat and warm it up: the texture should stay fine but keep some grain.

2. 2

   Melt the butter over very low heat with the berbere for 1-2 minutes, just enough to flavour it without boiling the butter.

3. 3

   Let the spiced butter cool slightly, then mix it into the chopped beef with a fork, until the meat is well coated.

4. 4

   Kitfo is traditionally eaten raw ("tire-tire"): if you're using very fresh, trusted meat, you can stop here. For a cooked version, safer at home, quickly heat the mixture 2-3 minutes in a very hot pan, just enough to lightly sear the surface while keeping the centre pink and tender.

5. 5

   Quickly sauté the spinach in a little butter for 2-3 minutes, until wilted.

6. 6

   Serve the kitfo with injera, a portion of ayib (fresh cheese) and the sautéed spinach: the classic trio that balances the heat of the berbere.