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Kitfo leb leb
Contemporary version: kitfo with feta, injera, spicy sauce and mitmita

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

See also[edit]


  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.

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