Ingredients with Measurements:
- 1 lb beef tenderloin, cubed
- 1/4 cup niter kibbeh (spiced clarified butter)
- 1 tbsp berbere spice blend
- 1 tbsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh lemon juice
- 1 bunch collard greens, stems removed and leaves chopped
- 1 tbsp olive oil
- 1/2 cup chicken broth
Special equipment needed:
- Large skillet or wok
- Wooden skewers
Step-by-step instructions:
For the Gored Gored:
1. In a large bowl, mix together the beef cubes, niter kibbeh, berbere spice blend, paprika, salt, black pepper, garlic, and red onion until well combined.
2. Thread the beef cubes onto wooden skewers, leaving a little space between each cube.
3. Heat a large skillet or wok over medium-high heat. Add the skewers and cook for 2-3 minutes on each side, or until browned on the outside but still pink in the middle.
4. Remove the skewers from the skillet and place them on a serving platter.
5. In a small bowl, whisk together the lemon juice and a pinch of salt. Drizzle the lemon juice over the skewers.
For the Collard Greens:
1. Heat the olive oil in a separate skillet over medium heat.
2. Add the collard greens and chicken broth to the skillet and stir to combine.
3. Cover the skillet and cook for 5-7 minutes, or until the collard greens are wilted and tender.
4. Remove the skillet from the heat and transfer the collard greens to a serving dish.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Gored Gored: Medium-high heat
Collard Greens: Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 8g
Protein: 35g
Substitutions for ingredients:
- Beef tenderloin can be substituted with lamb or chicken.
- Niter kibbeh can be substituted with regular clarified butter.
- Berbere spice blend can be substituted with a mixture of chili powder, cumin, coriander, and cardamom.
Variations:
- Add diced tomatoes to the collard greens for a pop of color and flavor.
- Serve the Gored Gored with injera (Ethiopian flatbread) or rice.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes before using to prevent them from burning.
- Use a meat thermometer to ensure that the beef is cooked to your desired level of doneness.
Storage instructions:
Leftover Gored Gored and collard greens can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Gored Gored in a skillet over medium heat until heated through. Reheat the collard greens in a microwave-safe dish in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Arrange the skewers on a bed of collard greens and garnish with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges, fresh herbs (such as cilantro or parsley)
Pairings:
Ethiopian beer or red wine
Suggested side dishes:
Injera (Ethiopian flatbread), rice, or roasted potatoes
Troubleshooting advice:
- If the beef is not cooking evenly, adjust the heat or move the skewers around in the skillet.
- If the collard greens are too tough, cook them for a few minutes longer or add more chicken broth to the skillet.
Food safety advice:
- Use a separate cutting board and utensils for raw meat to prevent cross-contamination.
- Cook the beef to an internal temperature of at least 145°F to ensure that it is safe to eat.
Food history:
Gored Gored is a traditional Ethiopian dish made with raw beef that is marinated in spices and served with injera. Collard greens are a popular side dish in Ethiopian cuisine.
Flavor profiles:
Gored Gored is spicy and flavorful, with a mix of warm spices and tangy lemon juice. Collard greens are slightly bitter and earthy, with a hint of sweetness from the chicken broth.
Serving suggestions:
Serve the Gored Gored and collard greens family-style on a large platter, with injera or rice on the side.
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Region: Ethiopian