Ethiopian Kitfo-Style Spiced Beef Tartare

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A finely minced raw beef dish seasoned with mitmita and niter kibbeh, served traditionally with mild cheese and greens. This Ethiopian-inspired beef recipe, ready in about 20 minutes, layers lean beef sirloin, mitmita spice blend, niter kibbeh (spiced clarified butter) into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 4 Ethiopian cuisine 320 cal/serving

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Ingredients

1 lb, finely minced lean beef sirloin
1 tbsp mitmita spice blend
2 tbsp niter kibbeh (spiced clarified butter)
2 cloves, minced garlic cloves
1 tsp salt
1/4 cup, chopped fresh basil leaves
1/2 cup, crumbled Ethiopian ayib (fresh cheese) or feta
for serving, about 8 leaves lettuce leaves

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Instructions

Step 1: In a chilled bowl, combine 1 pound finely minced lean beef sirloin with 1 tablespoon mitmita spice blend and 2 tablespoons melted niter kibbeh, stirring gently to incorporate.
Step 2: Add 2 minced garlic cloves and 1 teaspoon salt, mixing carefully to distribute the seasoning evenly without overworking the meat.
Step 3: Fold in 1/4 cup chopped fresh basil leaves for a fresh herbal note.
Step 4: Arrange 8 fresh lettuce leaves on a serving platter. Spoon the seasoned beef mixture onto the leaves in small portions.
Step 5: Garnish each portion with crumbled 1/2 cup Ethiopian ayib or feta cheese to balance the spice with creamy texture.
Step 6: Serve immediately as an appetizer or light main dish with injera or flatbread.