Ethiopian · main
Kitfo (Ethiopian Steak Tartare)
Kitfo (Ethiopian Steak Tartare) reads salinity 5.1, richness 5.0 and sourness 4.9 on Palate's 0–10 flavor X-ray — a Ethiopian main, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.1 / 10
- Sweet & Fruity — 0.9 / 10
- Sour & Bright — 4.9 / 10
- Bitter & Earthy — 1.9 / 10
- Rich & Fat — 5.4 / 10
- Aromatic & Spice — 2.1 / 10
The measured notes (of 18)
Salinity 5.1 · Richness 5.0 · Sourness 4.9 · Umami 4.6 · Funk & Ferment 2.5 · Marine & Briny 2.5 · Warm Spice 1.9 · Bitterness 1.8 · Herbaceous 1.5 · Nutty 1.4 · Sweetness 0.9 · Floral 0.7 · Heat 0.7 · Earthy 0.6
What's in it (6)
- 1.5 lbs lean beef fillet, very finely minced
- 3 tbsp niter kibbeh
- 1 tsp mitmita spice blend
- 1/2 cup ayib fresh white cheese
- 1 cup gomen spiced collard greens
- salt to taste
Time & effort: about 15 min · effort: easy
Nutrition (per 100 g, engine-estimated): 101.3 kcal, 14.2 g protein, 3.4 g fat, 3 g carbs
Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Have the butcher grind very lean, fresh beef extremely fine, or mince at home by hand.
- Warm niter kibbeh and toss it through the raw meat with mitmita and salt until fully combined and glistening.
- Serve immediately completely raw or very lightly warmed alongside ayib and gomen on injera.
- The freshness of the beef is paramount.
Dishes with a similar flavor shape
- Kategna (Toasted Injera with Berbere Butter) — Ethiopian
- Tiropita — Greek
- Cuban Sandwich (Cubano) — Cuban
- Insalata di Rinforzo — Italian · Naples
- Smørrebrød — Scandinavian
Keep reading: what salinity, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.