The quality of the meat is crucial for preparing Kitfo; it should be fresh (ideally tenderloin or lean round) and minced or chopped into very fine pieces.
Mitmita spice is a blend of chilli, cardamom, cloves, and other spices, and is essential for the authentic flavour. Niter Kibbeh is clarified butter cooked with herbs (e.g., basil, ginger, turmeric), which adds depth to the dish.
The Leb Leb (slightly warmed) version is prepared by melting the butter with the spices and simply stirring in the meat to warm it, keeping it pink and tender.
Ensure the beef is fresh and chopped or minced to the finest possible consistency (like tartare).
Gently melt the Niter Kibbeh in a small pan over low heat. The butter should be warm, but not boiling. If you are using the raw version (Terah Kitfo), skip this step and stir in cold butter.
Stir the Mitmita spice, ground cardamom, and salt into the warm, melted Niter Kibbeh.
Mix well. The butter should absorb the colour and intense aroma of the spices.
Remove the pan from the heat. Add the finely minced beef directly to the warm spiced butter.
Quickly and thoroughly stir with a wooden spoon or fork for about 1–2 minutes. The goal is only to warm the meat, not to cook it. The meat should change colour only on the surface but remain pink inside (medium-rare).
Transfer the Kitfo to a plate immediately. Serve it with piles of Injera (which is often spread out on the table like an edible tablecloth).
Traditional accompaniments include Ayib (a soft Ethiopian fresh cheese that helps balance the spiciness) and Gomen (braised collard greens).