KITFO (STEAK TARTARE WITH SPICED CLARIFIED BUTTER)
Serves: 4 1 lb 2 oz (500 g) lean rib-eye,
■ top round or sirloin beef
6 tbsp (90 mL) niter kebbeh
■ (recipe follows)
Mitmita (recipe follows)
■
Salt
■
Ground cardamom (optional)
■
1. Trim and discard the fat and gristle from the meat and then mince using a large, sharp chef ’s knife — it should be almost as fine as ground beef. Alternatively, have your butcher pass it twice through a meat grinder.
2. In a small saucepan, melt the niter kebbeh and set aside.
3. Place the meat in a large frying pan over low heat and quickly, without letting the meat brown, mix in the niter kebbeh, mitmita and salt to taste.
4. Add a pinch of cardamom, if desired. The meat should be warm but still raw. Serve with a bowl of mitmita on the side.
NITER KEBBEH (SPICED CLARIFIED BUTTER)
Makes: about 1 1/4 cups (300 mL) 1 lb 2 oz (500 g) unsalted butter
■ 1 tsp (5 mL) nigella seeds
■
1/2 tsp (2.5 mL) cardamom seeds
■ 1 tsp (5 mL) coriander seeds
■ (optional)
1 tsp (5 mL) dried koseret
■ (see note) or equal amounts of dried oregano and thyme 1 tsp (5 mL) dried besobela
■ (see note) or Thai basil
1. In a heavy-bottomed saucepan, melt the butter over low heat, skimming off the foam. Cook for about 5 minutes until the solid, milky residue has sunk to the bottom, but do not let the solids darken.
2. Remove the pan from the heat and allow to cool a little, then strain the liquid into a clean saucepan and discard the solids.
3. Sprinkle the nigella, cardamom and coriander seeds, if using, into the pan and cook over low heat for 5-10 minutes until aromatic, stirring gently from time to time.
4. Add the koseret and besobela and continue to cook for 5 minutes, stirring gently. Watch to make sure it does not burn and the oil does not darken.
5. Remove the pan from the heat and leave to settle for 10 minutes. Strain through a cheesecloth into a clean glass jar.
6. Once completely cool, cover tightly and store in the refrigerator, where it will solidify, for up to two months.
Notes: Koseret is a shrubby, oregano-like indigenous herb from the verbena family. Commonly known as holy or sacred basil and sometimes called “Ethiopian basil,” besobela is a fragrant, purple-blossomed herb and a key ingredient in berbere.
MITMITA
Makes: about 2 oz (55 g) 3/4 oz (20 g) dried hot red
■ chilies, such as Thai chilies, or 2 heaped tbsp (30 mL) ground cayenne pepper
1 tbsp (15 mL) salt
■
1 1/2 tsp (7.5 mL) ajowan seeds
■ 1 tsp (5 mL) dried koseret or
■ equal amount dried oregano and thyme
3/4 tsp (4 mL) nigella seeds
■
1. In an electric spice or coffee grinder, grind the chilies with the salt, ajowan seeds, koseret and nigella seeds. Pass it through a sieve and grind again to a fine, homogeneous blend. Store in an airtight container in a dry, cool place.