Kitfo

Bring the Beef Tenderloin to room temperature and trim any silver skin. Using a sharp knife, finely mince or coarsely grind the meat until it reaches a paste-like consistency.

Melt a few tablespoons of Niter Kibbeh gently in a small pan or microwave until fragrant and liquid. Stir in the Mitmita and Ground Korerima to bloom the spices, then taste and add a pinch of Salt as needed.

Mince the Garlic finely and mix it into the warm spiced niter kibbeh; allow the flavors to marry for a minute.

Pour the warm spiced butter over the minced beef and fold gently but thoroughly so the meat is evenly coated and glossy. At this point you can serve the kitfo raw (traditional) or briefly warm it in a skillet over very low heat for a minute or two if you prefer it slightly cooked.

Prepare the greens (gomen) by washing and slicing the Collard Greens. Sauté them in a tablespoon of niter kibbeh or the reserved spiced butter with a pinch of salt until tender and bright green.

Crumble the Ayib or break it into small spoonable pieces to provide a cooling contrast to the spicy beef.

To serve, lay out Injera, place a mound of kitfo in the center, add a scoop of the sautéed greens and some ayib on the side. Tear pieces of injera and use them to scoop up the beef, greens and cheese—enjoy immediately.