Search results
Results from the WOW.Com Content Network
Kitfo cooked lightly rare is known as kitfo leb leb. [1] Kitfo is often served alongside — or 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 crêpe -like flatbread made from fermented teff flour; in traditional Gurage ...
Kitfo – minced raw ground beef mixed with mitmita and niter kibbeh; Shahan ful – stewed fava beans served with chopped fresh vegetables and spices; Shiro – a stew with primary ingredients of powdered chickpeas or broad bean meal; Tibs - cubes of beef in wat; Tihlo - barley dough balls served with meat stew spiced with berbere, a Tigrayan dish
Whereas kitfo is minced beef marinated in spices and clarified butter, gored gored is cubed and left unmarinated. [1] Like kitfo, it is widely popular and considered a national dish. [2] It is often served with mitmita (a powdered seasoning mix) and awaze (a type of mustard and chilli sauce). [3]
Recipe courtesy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelmen & Vicki Levy Krupp, 2012. Published by ...
Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]
Ethiopian Jews refrain from eating popular national dishes made from raw meat, such as kitfo and gored gored. [1] Jewish merchants in Addis Ababa five centuries ago deeply influenced Ethiopian cuisine by introducing curry powder and other aspects of Indian cooking.
Kitfo: Ethiopia and Eritrea: Raw beef marinated in mitmita (a chili powder based spice blend) and niter kibbeh. Koeksister: South Africa, Namibia and Botswana: A South African syrup-coated doughnut in a twisted or braided shape (like a plait). Koki: Cameroon: A dish of steamed black eyed peas with red palm oil and hot peppers. Konkonte: Ghana
It is orange-red in color and contains ground African bird's eye chili peppers, Ethiopian cardamom (korerima), cloves, and salt. [1] It occasionally has other spices including cinnamon, cumin, and ginger. The mixture is used to season the raw beef dish kitfo and may also be sprinkled on ful medames .