The preparation of Kitfo is simple as it is made with lean cuts of ground beef mixed with chilli and butter. In this meal, the quality of the meat carries the whole dish.
Cows that are strictly grass-fed are used because it makes the beef super tender and soft. When cooked to perfection, the meat will slowly melt on one’s tongue, ‘à la steak tartare’. Kifto is served with ayib, a soft creamy cheese and sautéed greens.
In Addis Ababa and Mekelle there are restaurants that only have Kifto of their menu, these restaurants are called Kifto houses and the meal is available all year-round. But for many, Kifto is a meal for special occasions and is eaten on Orthodox Easter Sunday that comes after 55 long days of fasting.