Made from the leanest meat, kitfo is viewed as a big treat by ordinary Ethiopians, while its nutritional powers are also praised.

Similar to French steak tartare, the meat is minced and warmed in a pan with a little butter, mitmita (a stronger version of berbere) and sometimes thyme. Kitfo is typically served leb leb (warmed, not cooked), though you can ask for it to be betam leb leb (“very warmed,” which basically means cooked).

Kitfo can be served with aib (like dry cottage cheese) and gomen (minced spinach), a recommended pairing making the meal even more delicious, as well as especially filling — highly recommended after a hard day’s traveling or if one is confronted with a hangover after a long night.