Spiced Ethiopian Kitfo with Gomen and Ayib

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

A flavorful cooked version of Ethiopia's beloved raw beef dish Kitfo, served with sautéed collard greens (gomen) and homemade Ethiopian cheese (ayib). This Ethiopian-inspired beef recipe, ready in about 40 minutes, pairs lean ground beef, mitmita spice blend, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 1 lb lean ground beef
• 3 tbsp niter kibbeh (Ethiopian spiced clarified butter)
• 1 tsp mitmita spice blend
• 1 tsp salt
• 4 cups collard greens, chopped
• 3 garlic cloves, minced
• 1 medium onion, finely chopped
• 1 tbsp lemon juice
• 2 cups whole milk
• 2 tbsp white vinegar
• 1/2 tsp salt for ayib

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Instructions

1. Step 1: Heat 3 tablespoons of niter kibbeh in a skillet over medium heat until melted and fragrant, about 1 minute. Add 1 lb lean ground beef, 1 teaspoon mitmita spice blend, and 1 teaspoon salt. Cook, stirring frequently, for 8-10 minutes until the beef is fully cooked and slightly browned.
2. Step 2: In a separate pan, heat 1 tablespoon of niter kibbeh over medium heat. Add 1 finely chopped medium onion and 3 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant. Add 4 cups chopped collard greens and 1 tablespoon lemon juice, cooking for another 7 minutes until greens are tender but still vibrant.
3. Step 3: To make ayib, bring 2 cups whole milk to a gentle boil in a saucepan over medium heat. Add 2 tablespoons white vinegar and 1/2 teaspoon salt, stirring gently until curds form and separate from the whey, about 3-4 minutes. Strain through cheesecloth and press out excess liquid. Chill before serving.
4. Step 4: Plate the cooked spiced beef alongside the sautéed gomen and a scoop of fresh ayib cheese. Serve with injera or flatbread if desired.