gored gored & kitfo


I did enjoy these dishes in an Ethiopian restaurant in Tucson, AZ many years ago. The meat was served on injera, a sourdough flatbread that reminds me of honeycomb tripe. (Pic1) The bread is used as utensil to pick up and wrap the meat, just like tortillas.

Very lean grass-fed beef like top round is preferred. Gored gored is made with cubed meat, kitfo with ground meat. In both cases, the meat is mixed with melted butter, berbere and other spices. Gored gored  is usually served raw, but can be cooked rare or more upon request.

Berbere is an Ethiopian spice mix based on hot peppers, paprika, coriander, cardamom, cinnamon, ginger, turmeric, a.o. local spices; similar to some hot Indian red curries but in different proportions.

I rediscovered berbere when I prepared this dish at home and it has quickly become my favorite steak condiment. I tried to eat this raw, but I didn't much care for it. When the butter cooled and congealed the sauce, I thought it was rather unappetizing.

I seared the meat—already mixed with sauce—briefly in a hot pan and the searing did add extra color and flavor. Guess my surprise. That made it look, smell and taste very similar to the more familiar TexMex beef carnitas with red chile sauce. I do like those.


This is what you need for 4 servings:

  • 1 lb. top round roast
  • 2-4 tbsp. berbere
  • 1 stick of butter
  • 2 lemons
  • S&P
Pic1: gored gored & kitfo served on injera bread
internet picture



Pic2: gored gored, served raw
Pic3: I didn't like it raw, pan-fried it instead
Pic4: I liked that a lot better

Serving suggestion: