Fish Steak Tartar Yeasa Kitfo Recipes

KITFO (ETHIOPIAN STEAK TARTAR)

Steps:

• Melt the niter kibbeh with the mitmita and cardamom until warm so the spices infuse with the butter.
• Breaking the meat into small pieces, toss the meat into the warmed butter until evenly coated.
• Traditionally eaten raw, serve immediately; or cook as preferred.
• Niter Kibbeh (Ethiopian Spiced Butter):.
• Melt the butter on low heat in a large pot.
• Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes.
• Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.

FISH STEAK TARTAR (YEASA KITFO)

Steps:

• Remove the skin from the fish, pat dry.
• Chop the fish into very small cubes using a very sharp knife.
• Mix the olive oil, shallot, awaze, lemon juice, black pepper and salt.
• Add the fish cubes, mix it well and garnish it with sliced green peppers.
• Keep it in fridge for few minutes and serve it cold.
• P.S. You may use Mitmita instead of Awaze but without lemon juice.
• * You will find these spices in Ethiopian shops/groceries.
• ** To find my awaze recipe please visit my website http:// www.yewoinfamilycooking.com.