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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 ...
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]
This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et , wot or tsebhi ), a thick stew, served atop injera , a large sourdough flatbread , [ 1 ] which is about 50 centimeters (20 inches) in ...
Gored gored (Amharic: ጎረድ ጎረድ, romanized: goräd goräd; Amharic pronunciation: [ɡorəd ɡorəd]), (Oromo: gurguddaa) is a raw beef dish eaten in Ethiopia. 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 ...
Ethiopia and Eritrea: A basic, thin, unleavened bread, cooked until slightly burned. 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
Its preparation is similar to that of ghee, but niter kibbeh is simmered with spices such as besobela (known as Ethiopian sacred basil), koseret, [1] [2] fenugreek, cumin, coriander, turmeric, Ethiopian cardamom (korarima), [3] cinnamon, or nutmeg before straining, imparting a distinct, spicy aroma.
It is eaten with foods such as kitfo, gomen (cooked greens), and ayibe (cheese). The stem is pounded to extract the pulp, which is then fermented for several weeks before being cooked. Kocho is often served with stews and is a staple food in some parts of Ethiopia. It has a sour taste and a dense, dough-like texture. [3]
Gored gored – Ethiopian raw beef dish; Kachilaa; Kibbeh nayyeh – Levantine mezze; Kitfo – Ethiopian dish originated from Gurage people; Pittsburgh rare – Method of cooking steak; Steak tartare – Starter dish composed of finely chopped raw meat; Tiger meat – Raw beef dish; Yukhoe – Korean raw meat dish that resembles a steak tartare