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Kitfo (Amharic: ክትፎ, IPA: [kɨtfo]) is an Ethiopian traditional dish which originated among the Gurage people. It 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.[1] 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 spongy, absorbent sourdough crepe-style bread made from fermented teff flour, 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.[citation needed]

Kitfo is served on special occasions such as holidays; it is commonly used on the "Finding of the True Cross" or "Meskel" holiday celebrated annually on September 27 in Ethiopia.[citation needed]

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  1. ^ Mesfin, D.J. Exotic Ethiopian Cooking, Falls Church, Virginia: Ethiopian Cookbooks Enterprises, 2006, pp.124, 129.

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