Kitfo (Ethiopian Steak Tartare With Seasoned Clarified Butter) Recipe - Elazar Tamano
Chef and artist Elazar Tamano serves his Ethiopian steak tartare on injera and tops it with crunchy fried potato shreds.
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Ingredients
- 8.8 ounces / 250 grams tri tip steak, fat trimmed (gross weight about 14 ounces / 400 grams)
- 4-6 tablespoons chewu butter (see recipe below)
- 3 tablespoons finely chopped scallions
- Salt
- 7 ounces / 200 grams butter
- 2 tablespoons chewu spice mix, available at Ethiopian shops
- 3 egg yolks
- 2 tablespoons lemon juice
- 2/3 cup grape seed oil
- 2 generous tablespoons telba
- 2 potatoes suitable for frying, peeled and coarsely grated
- 6 tablespoons cornstarch
- Fine salt
- ½ tablespoon berbere spice mix
- Oil, for deep frying
- 1-2 injera
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