A ground meat dish from Ethiopian cuisine prepared with the special spice blend mitmita and melted butter, quickly seared over high heat. With its intense spice aroma and buttery texture, it's an unusual recipe that stands out on special occasion tables.
Melt the butter over low heat and skim off the foam on top to clarify it; separate the milk solids at the bottom.
Sauté the ground meat in the clarified butter over high heat, stirring constantly; let the meat release its juices and cook through completely.
Add the mitmita, cumin, and salt and sauté for 1-2 more minutes so the spices fully infuse into the meat.
Serve the hot ground meat together with fresh cheese and leafy greens, if desired.
Important: Sauté the ground meat briefly over high heat — prolonged cooking toughens the meat. Caution: In this recipe the ground meat is cooked through completely; unlike the traditional Ethiopian presentation, rare or raw consumption is not recommended — for food safety, make sure the meat is thoroughly cooked. Allergens: contains a dairy product (butter).
If you can't find mitmita, you can get a similar spice profile by mixing hot ground pepper, cumin, and salt in equal proportions.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.