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DutchKIFTO (steak tartare)

This is a spicy tartare with a long afterglow on the tongue.
It is served raw, but can also be served baked.

You can serve it fried or raw with a salad, or smeared on a baguettte with some chopped onion.

Baked Kifto, a spicy steak tartare. A dish from Ethiopia prepared by the Happy Chief Cook.

On the photo, the Kifto after 5 minutes of baking.

Ask the butcher to grind the beef twice.

Preparation time: 5 to 10 minutes.
Serves: 4.

Ingredients:

500 grams of tartare (beef),
2 tablespoons peanut oil,
1 teaspoon cayenne pepper,
0.25 teaspoon ground cinnamon,
0.25 teaspoon ground cumin,
1 teaspoon ground sea salt,
4-season pepper to taste (I have made 40 turnings with the pepper mill in a fine setting).

Directions:

Mix the peanut oil, cayenne pepper, cinnamon, cumin, salt and 4-season pepper in a large bowl.

Add the tartare and knead it well.

Make then 4 meatballs.
Press the meatballs flat into a tartare.

let the meat do not bake, but serve it immediately.

You can also bake the Kifto like a tartare.

When your guest prefer baked Kifto:
Bake then the Kifto on low heat in a dry pan for 5 minutes, continuously moving the tartare through the pan.
When you bake the steak tartare, you have to hear softly that it is sizzling.

Serve it on warmed plates as soon as possible when it is baked.

Raw Kifto, a spicy steak tartare. A dish from Ethiopia prepared by the Happy Chief Cook.

On the photo, raw kifto (steak tartare).

Enjoy!

Prepared by the Happy Chief Cook, posted on March 3, 2012.