Making Mitmita Kitfo at Home: Origins and Preparation Techniques.

In Ethiopia, Kitfo, sometimes spelled ketfo, is a popular dish made using raw, ground beef. It is flavored with mitmita, a well-known, local spice blend that contains the very hot pili-pili pepper. 

In this article, we will discuss everything you need to know about Kitfo and Mitmita. Including where it comes from and what goes into making it. By the time you’ve finished reading this, you will have all the knowledge you need to be able to prepare this classic Ethiopian dish for you and your family. 

The Origin of Kitfo

Kitfo is a traditional Ethiopian dish that was created by the Gurage people. It is made from finely minced raw beef that is marinated in a blend of chili powder-based spice mix called mitmita and niter kibbeh, a clarified butter infused with herbs and spices. The word kitfo is derived from the Ethio-Semitic root k-t-f, which means “to chop finely; mince.”

When kitfo is cooked lightly rare, it is known as kitfo leb leb. This delicacy is often enjoyed with a mild cheese called ayibe or cooked greens known as gomen. While injera, a spongy sourdough crepe-style bread made from fermented teff flour, is the preferred side dish in most parts of Ethiopia, traditional Gurage cuisine uses kocho, a thick flatbread made from the ensete plant. The dish may be garnished with an ensete leaf.

Although not considered a delicacy, kitfo is highly regarded and served on special occasions like the “Finding of the True Cross” or “Meskel” holiday celebrated annually on September 27 in Ethiopia.

Facts About Mitmita

Mitmita is a dry powdered blend of seasons used in dishes and as a general condiment. 

African bird’s eye chili peppers, also known as pili-pili peppers, give mitmita its unmistakable orange-red color, not to mention its spicy kick. These peppers weigh in with an average of 175,000 Scoville units, making them approximately 22 times hotter than the spiciest jalapeno. 

As with any hot chili pepper spice blend, you need something savory and sweet to help balance the peppery kick. Ethiopian Cardamom (korerima), cloves, salt, and occasionally cinnamon, cumin, and ginger help provide that balance.

This mixture is primarily used to season the raw beef dish kitfo and can also be sprinkled on ful medames (fava beans). As a versatile condiment, it can be presented alongside other delicacies or spooned onto a piece of injera, allowing diners to dip their morsels into it lightly.

Mitmita is a versatile seasoning that can add both heat and aromatic depth to various dishes in the kitchen, even in small amounts. Often compared to curry powder, it is a delightful blend of spices that exudes a rich aroma and intense spiciness. However, given its potency, it’s best to use it sparingly, especially when trying it for the first time. While it pairs well with beef, it is now also being incorporated into fusion dishes featuring chicken or cheese. 

Although traditionally used in Ethiopian cuisine, mitmita’s unique and unparalleled taste makes it a valuable addition to any spice collection.

Making Mitmita Kitfo

To make a proper kitfo, fresh and lean meat is crucial. It should be used soon after purchase and partially defatted. To achieve the desired texture, the meat must be minced in a meat grinder instead of a blender, which would crush it. The mincing should be just enough to retain a slight chew, similar to preparing sausages.

Next, melted niter kibbeh, a fragrant clarified butter that adds spice and gloss to the mince, is added. The dish is then flavored with mitmita and a pinch of salt.

As raw meat is highly susceptible to bacteria, especially after mincing, it is important to prepare kitfo at the last moment and consume it immediately to avoid contamination. It’s best to use a very cold grinder; refrigerating or even freezing it for 20 minutes prior to use is ideal.

If not consumed right away, kitfo can be stored in an airtight container in the refrigerator and cooked quickly in a pan the next day. The cooking should be brief, just enough to melt the butter. 

Kitfo is best enjoyed at room temperature.

Variants of Mitmita Kitfo 

Another Ethiopian dish that goes by the name kitfo is made with finely chopped green cabbage, and it can accompany a meat kitfo and injera. The name of the dish changes based on the cooking level. It is called lebleb when barely heated to melt the butter and may be called geba yale. If the cooking is prolonged or takes the form of a kofta, it’s referred to as yebesele.

Kitfo is similar to the famous beef tartare found in France or Italy, with the seasoning being the main difference.

Where to Find Mitmita Kitfo Spice Blends

Many different cuisines from around the world involve using seasonings most of us can’t find in our local grocery stores. So if you enjoy trying exciting new flavors from various countries but can’t afford the trip out there to experience it in person, then you’re probably like me and won’t let that stop you from trying to make it in your own kitchen to enjoy. 

I’ll tell you my secret. I discovered this amazing place called Spice Station Silver Lake, where I buy all the unique spices I could possibly need, including their mitmita kitfo spice blend. This pre-made blend contains the infamous African bird’s eye chili, black cardamom, and a few other aromatic spices and herbs. 

Making the popular Ethiopian dish is simplified with this perfectly proportioned spice blend. Allowing me to stress less about measuring and blending the individual spices as perfectly as they do down at Spice Station Silver Lake. 

Recipe for Mitmita Kitfo

Prep and Cook Time: 40 minutes

Serves: 6

Ingredients:

• 2 lbs top round beef, freshly cut
• 7 tsp mitmita kitfo spice blend
• 4 tbsp clarified butter (nitir kebe)  
• ¼ tsp garlic powder (optional) 
• Salt and pepper to taste

Directions:

1. Cut the meat into small pieces and remove any fat and seams.
2. Using a meat grinder or food processor, grind a small amount of meat at a time and add a sprinkle of mitmita until the meat is finely chopped. Use a fork to remove any leftover fat and seams before placing the spicy ground meat in a dish. Repeat the process until all of the meat has been processed.
3. In a small pot over low heat, melt the butter and add the remaining mitmita fitfo spice blend, and garlic, if needed. Finish by adding the desired amount of salt and pepper. Remove from heat once everything is combined.
4. Mix the spicy ground meat with the spicy butter using a fork and spoon until the meat is fully marinated.
5. Place it in a lightly warm serving dish and serve immediately with Injera or bread.

Chefs Notes: 

1. If preferred, you may sauté the marinated meat for two to three minutes prior to serving.
2. As this dish is traditionally served with uncooked, or lightly rare cuts of beef, it is imperative to choose high-quality cuts of meat, and cleanliness is vitally important.