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How this works
Servings: 4
Ingredients
Steak Tartare:
- 1 pound 2 oz (500 g) lean rib-eye, top round, or sirloin beef
- 6 tablespoons (3½ oz/100 g) niter kebbeh
- mitmita spice blend
- salt
- ground cardamom (optional)
Niter Kebbeh (Spiced Clarified Butter):
- 1 pound 2 oz (500 g) unsalted butter
- 1 teaspoon nigella seeds
- 1/2 teaspoon cardamom seeds
- 1 teaspoon coriander seeds (optional)
- 1 teaspoon dried korseret or equal amounts of dried oregano and thyme
- 1 teaspoon dried besobela or Thai Basil
Instructions
Steak Tartare:
- 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.
- In a small saucepan, melt the niter kebbeh and set aside.
- 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. 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):
- 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. Remove the pan from the heat and allow to cool a little, then strain the liquid into a clean saucepan and discard the solids.
- 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. 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.
- Remove the pan from the heat and leave to settle for 10 minutes. Strain through a cheesecloth into a clean glass jar. Once completely cool, cover tightly and store in the refrigerator, where it will solidify, for up to two months.
Notes
Excerpted from Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus. Photography by Peter Cassidy. Interlink © 2019. Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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