Directions
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1
Melt the spiced butter fully
Warm the niter kibbeh in a skillet over medium-low heat until it's completely liquid and starting to release its fragrant, herby aroma.
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2
Bloom the spice blend
Stir in the mitmita and ground cardamom, and let them sizzle gently in the butter for about 30 seconds - this brief toasting wakes up the spices far more than adding them dry at the end would.
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3
Add the beef gently
Add the finely minced beef to the skillet in an even layer, breaking it apart with a spoon so it has good contact with the spiced butter.
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4
Cook only briefly - this is the whole point of leb leb
Stir constantly over medium heat for just 3-5 minutes. Unlike a regular saute, leb leb kitfo is meant to stay tender and only lightly warmed through on the outside - pull it from the heat while it's still soft rather than letting it firm up like a typical cooked ground meat.
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5
Season to finish
Sprinkle in the salt and stir once more to distribute it evenly through the warm, spiced beef.
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6
Serve traditionally
Serve immediately while warm, alongside crumbled ayib or farmer cheese and fresh injera for scooping.
Nutritions
Kitfo is traditionally served raw, but leb leb (lightly cooked) style warms the finely minced beef gently in niter kibbeh and berbere-spiced butter, offering the same iconic flavor with a fully cooked result.
Using very fresh, high-quality lean beef and mincing it finely by hand gives the best texture. Keep the cooking brief - just enough to warm through and lightly cook the exterior.
Looking for more? Browse our full collection of Ethiopian and Meat recipes here at Divine Food Recipes.
How to prepare this dish
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