Kifto (Ethiopian Spiced Raw Beef) and Niter Kibbeh (Ethiopian Spiced Butter) Recipe-

Ingredients:

For the main dish-

• 2 tbsp. Niter Kibbeh (Ethiopian Spiced Butter, the recipe is below)
• 1 tbsp. Mitmita seasoning (an absolute must ingredient! – spicy powdered seasoning containing African bird’s eye chili peppers, cardamom seeds, cloves, and salt)
• 1 tsp. ground cardamom (have to have this, nothing else will do)
• 1 lb. ground beef (very lean, and very fresh, purchased from a reputable and dependable meat vendor!)

For the Niter Kibbeh (Ethiopian Spiced Butter)-

• 6 lb. unsalted butter
• 1/3 cup bishop seeds (sometimes called ajwain, and yet another ingredient you must have)
• 1/3 cup cardamom seeds (must have)
• 1/3 cup black cumin seeds (must have)
• 1/3 cup dried koseret seeds (an African dried woodsy flavored herb, and you guessed it, yet another must ingredient!)

Directions:

For the Main Kifto Dish-

1. Melt the Niter Kibbeh together with the Mitmita and cardamom in a saucepan until just nicely warmed and the spices are infused with the butter.
2. In a mixing bowl, break apart the ground beef by hand into little bits, and then pour the warmed, spiced butter mixture over the meat. Mix and blend together thoroughly and vigorously, ensuring all the meat is evenly coated and also further breaking the meat down into nearly a mash.
3. Serve immediately, if you are eating your Kifto the raw, traditional Ethiopian cuisine way. You can save it, kept refrigerated, for a day or two, to use in cooked dishes.

For the Niter Kibbeh-

1. Melt the butter in a large pot over low heat.
2. Put the cardamom seeds, black cumin, and bishop seeds into a coffee grinder or food processor, and pulverize into a powder.
3. Pour the powder into the melted butter, and then add in the dried koseret seeds.
4. Bring the mixture to a rolling boil, then reduce heat to a lively simmer and cook for 15 to 20 minutes.
5. Take the mixture off the burner and set aside to cool. When it reaches room temperature, there will be a milky froth on top. Skim all those solids off, and then carefully pour the clear clarified butter into a suitably sized, sealable storage container and place in the refrigerator to further solidify.

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