Kitfo Leb Leb — Lightly Warmed Spiced Beef

Trim 600 g of very fresh lean beef of any sinew and fat, slice it thinly, then mince finely with a knife to a grainy but not paste-like texture.

In a wide skillet over very low heat, melt 60 g of niter kibbeh; do not let the butter come to a boil or brown.

Add 2 tbsp mitmita, 1 tsp ground korerima, 0.5 tsp ground koseret and 1 tsp salt. Warm for 30 seconds, stirring constantly, so the spices infuse the butter with flavor.

Add the beef and work it into the spiced butter with a wooden spatula. Stirring constantly, warm through for 3–5 minutes: the kitfo leb leb should lose its bright red color while staying juicy and not drying out.

To serve, cut 300 g of collard greens, blanch in 500 ml of boiling water for 5 minutes, drain and keep warm.

Transfer the hot kitfo to plates, arranging the warm collard greens and 150 g of ayib alongside.

Serve immediately with 4 pieces of injera, tearing off a piece of the flatbread to scoop up the meat.