Kitfo-Style Spiced Raw Beef Tartare with Mitmita and Niter Kibbeh

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 traditional Ethiopian dish of finely chopped raw beef seasoned with spicy mitmita chili powder and melted niter kibbeh butter, served chilled. This Ethiopian-inspired beef recipe, ready in about 15 minutes, layers lean beef tenderloin, finely chopped, mitmita spice blend, salt 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 360 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: 15 min Serves 4 Ethiopian cuisine 360 cal/serving

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Ingredients

1 lb lean beef tenderloin, finely chopped
3 tbsp niter kibbeh (spiced clarified butter), melted
1 tbsp mitmita spice blend
1 tsp salt
2 garlic cloves, minced
1/2 tsp freshly ground black pepper
1 tbsp freshly chopped Ethiopian basil or regular basil
as needed injera or flatbread, for serving

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Instructions

Step 1: Place 1 pound finely chopped lean beef tenderloin in a chilled bowl. Add 3 tablespoons melted niter kibbeh, stirring to coat the meat evenly, infusing it with rich buttery flavor.
Step 2: Mix in 1 tablespoon mitmita spice blend, 1 teaspoon salt, 2 minced garlic cloves, and 1/2 teaspoon freshly ground black pepper. Stir gently until all spices are fully incorporated.
Step 3: Fold in 1 tablespoon freshly chopped basil to add a fresh herbal note.
Step 4: Cover and refrigerate for 15 minutes to let flavors meld and chill slightly.
Step 5: Serve the kitfo chilled alongside injera or your preferred flatbread, inviting diners to scoop and enjoy the vibrant, spicy raw beef.