Kitfo

Kitfo (Amharic: ክትፎ) is a traditional Ethiopian dish with origins in the Gurage people. It consists of finely minced raw beef that is marinated in mitmita, a spicy blend made from chili powder, and niter kibbeh, a clarified butter infused with herbs and spices. The name "kitfo" comes from the Ethio-Semitic root *k-t-f*, which means "to chop finely" or "to mince," reflecting the preparation method of the dish. There is also a lightly cooked version of kitfo called *kitfo leb leb*, which is less raw but retains much of the same flavor. The dish is often served with *ayibe*, a mild cheese, or *gomen*, cooked greens. In Ethiopia, it is traditionally enjoyed with *injera*, a sourdough flatbread made from fermented teff flour. However, in Gurage cuisine, *kocho*, a thick flatbread made from the ensete plant, is used instead. An ensete leaf may also be used as a garnish. Though not considered a delicacy, kitfo is highly respected in Ethiopian cuisine. Kitfo is typically prepared for special occasions and celebrations, such as the Ethiopian holiday *Finding of the True Cross* (Meskel), which takes place annually on September 27. This dish’s rich flavors and cultural significance make it an important part of Ethiopian communal meals during holidays and important gatherings.