clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Ethiopian Beef Tartare - ክትፎ

The Hirshon Ethiopian Beef Tartare – ክትፎ

  • Total Time: 0 hours


Units Scale
  • 1 1/2 pounds beef tenderloin, finely minced
  • 1/2 cup spiced butter – Niter Kibbeh
  • 1 small onion, finely chopped
  • 1 tablespoon finely chopped Serrano chile
  • 1 1/2 tablespoons finely chopped peeled ginger
  • 3 cloves garlic, finely chopped
  • ***
  • 1 tablespoon mitmita (Ethiopian spice powder) made from:
  • 12 pequin chilies
  • 4 tsp cumin seeds
  • 9 cardamom pods, peeled and seeds reserved
  • 2 tsp black peppercorns
  • 2 allspice berries
  • 2 cloves
  • 2 tsp ground cinnamon
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ginger powder
  • Sea salt
  • ***
  • Kosher salt and freshly ground black pepper
  • Fresh lemon juice
  • Injera (Ethiopian flatbread), for serving – get these at your local Ethiopian restaurant or make them according to TFD’s recipe
  • Ayib (Ethiopian cheese), for serving – if unavailable, and it probably is, used finely-crumbled sheep’s milk feta combined with top-quality organic cottage cheese instead


  1. Make the mitmita:
  2. Tip the pequin chilies into a dry frying pan. Toast for a few minutes until they’re lightly browned. Add to a spice grinder.
  3. Tip the cumin seeds into the frying pan and toast for few minutes until they’re popping. Add to the chilies. Crush the cardamom pods and shake the black seeds into a spice grinder. Add the peppercorns, cloves and allspice and grind to a fine powder.
  4. Stir in the cinnamon, garlic powder and ginger powder. Add a pinch of sea salt and stir to mix. Store in an airtight jar.
  5. Place the meat in a bowl, cover with plastic wrap and set aside.
  6. Melt the butter in a 10-inch skillet over medium heat until it darkens.Strain into a bowl and refrigerate until thick and cooled, and then return to the skillet to melt.
  7. Add the onions and cook, stirring frequently, until translucent, about 4 minutes. Add the chiles, ginger and garlic and continue cooking, stirring frequently, until soft and aromatic, about 2 minutes.
  8. Stir in the mitmita until well combined and cook, stirring, 2 minutes longer. Remove from the heat, add beef and season with salt, black pepper and lemon juice and serve on a plate of injera with ayib on the side.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 663.5 kcal
  • Sugar: 1.69 g
  • Sodium: 577.2 mg
  • Fat: 54.26 g
  • Saturated Fat: 26.98 g
  • Trans Fat: 0.93 g
  • Carbohydrates: 9.07 g
  • Fiber: 3.05 g
  • Protein: 35.54 g
  • Cholesterol: 205.59 mg