
Ethiopian steak tartare made with lean minced beef seasoned with mitmita spice and niter kibbeh, served with ayib cheese and gomen.
Allergeenivaroitus
Sisältää: dairy
Tarvittavat välineet
stovetop, pan
Finely mince the beef by hand or ask your butcher to grind it fresh — it must be extremely lean.
Warm niter kibbeh in a pan until just melted, do not overheat.
Mix warm butter with mitmita and korerima to make the seasoning base.
Toss minced beef with the spiced butter until evenly coated. For leb leb (lightly warmed), briefly warm in pan 1-2 minutes.
Serve immediately on a plate with fresh ayib (cottage cheese) and sauteed gomen (collard greens).
Traditionally eaten by hand with injera flatbread.