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''Kitfo'' cooked lightly rare is known as ''kitfo leb leb''.<ref>Mesfin, D.J. ''Exotic Ethiopian Cooking'', Falls Church, Virginia: Ethiopian Cookbooks Enterprises, 2006, pp.124, 129.</ref> ''Kitfo'' is often served alongside&mdash;sometimes mixed with&mdash;a mild cheese called ''[[ayibe]]'' or cooked [[Leaf vegetable|greens]] known as ''gomen''. In many parts of Ethiopia, ''kitfo'' is served with ''[[injera]]'', a flatbread made from [[teff]], although in traditional [[Gurage]] cuisine, one would use ''kocho'', a thick flatbread made from the ''[[ensete]]'' plant. An ''ensete'' leaf may be used as a garnish. Though not considered a delicacy, ''kitfo'' is generally held in high regard.
''Kitfo'' cooked lightly rare is known as ''kitfo leb leb''.<ref>Mesfin, D.J. ''Exotic Ethiopian Cooking'', Falls Church, Virginia: Ethiopian Cookbooks Enterprises, 2006, pp.124, 129.</ref> ''Kitfo'' is often served alongside&mdash;sometimes mixed with&mdash;a mild cheese called ''[[ayibe]]'' or cooked [[Leaf vegetable|greens]] known as ''gomen''. In many parts of Ethiopia, ''kitfo'' is served with ''[[injera]]'', a flatbread made from [[teff]], although in traditional [[Gurage]] cuisine, one would use ''kocho'', a thick flatbread made from the ''[[ensete]]'' plant. An ''ensete'' leaf may be used as a garnish. Though not considered a delicacy, ''kitfo'' is generally held in high regard.

"Kitfo" is served on special occasions like holiday mainly it is commonly used on Finding of the cross or "Meskel" holiday celebrated on September 27 every year in ethiopia.


==See also==
==See also==

Revision as of 13:21, 29 March 2017

Kitfo leb leb

Kitfo (Amharic: ክትፎ, Template:IPA-am), sometimes spelled ketfo, is a traditional dish found in Ethiopian cuisine.[1]

Overview

Kitfo consists of minced raw beef, marinated in mitmita (a chili powder-based spice blend) and niter kibbeh (a clarified butter infused with herbs and spices). The word comes from the Ethio-Semitic root k-t-f, meaning "to chop finely; mince."

Kitfo cooked lightly rare is known as kitfo leb leb.[2] Kitfo is often served alongside—sometimes mixed with—a mild cheese called ayibe or cooked greens known as gomen. In many parts of Ethiopia, kitfo is served with injera, a flatbread made from teff, although in traditional Gurage cuisine, one would use kocho, a thick flatbread made from the ensete plant. An ensete leaf may be used as a garnish. Though not considered a delicacy, kitfo is generally held in high regard.

"Kitfo" is served on special occasions like holiday mainly it is commonly used on Finding of the cross or "Meskel" holiday celebrated on September 27 every year in ethiopia.

See also

References

  1. ^ Ethiopian Cookbook. Rachel Pambrun. 2012. Planet Cookbooks. 74 pag. ISBN 1468001795, ISBN 978-1468001792
  2. ^ Mesfin, D.J. Exotic Ethiopian Cooking, Falls Church, Virginia: Ethiopian Cookbooks Enterprises, 2006, pp.124, 129.