Ethiopian Beef Steak Tartar Kitfo Food

ETHIOPIAN BEEF STEAK TARTAR (KITFO)

Steps:

• Cut the meat in small pieces; remove fat and seams.
• In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done.
• In small pot, on a lower heat melt the butter, add the remaining mitmita, false cardamom, (garlic, black pepper, salt, if needed); remove from heat.
• Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.
• Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes.
• Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.
• * You will find these spices in Ethiopian or Indian shops/groceries.
• ** Please go to www.yewoinfamilycooking.com to see how to prepare Purified/Clarified Butter (Nitir Kebe).

FISH STEAK TARTAR (YEASA KITFO)

Steps:

• Remove the skin from the fish, pat dry.
• Chop the fish into very small cubes using a very sharp knife.
• Mix the olive oil, shallot, awaze, lemon juice, black pepper and salt.
• Add the fish cubes, mix it well and garnish it with sliced green peppers.
• Keep it in fridge for few minutes and serve it cold.
• P.S. You may use Mitmita instead of Awaze but without lemon juice.
• * You will find these spices in Ethiopian shops/groceries.
• ** To find my awaze recipe please visit my website http:// www.yewoinfamilycooking.com.