Ingredients with Measurements:
- 1 lb ground beef
- 2 tbsp clarified butter
- 1 tsp mitmita (Ethiopian spice blend)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh onion
- 2 lbs chicken drumsticks
- 2 tbsp vegetable oil
- 2 cups chopped onions
- 2 tbsp minced garlic
- 2 tbsp berbere (Ethiopian spice blend)
- 1 cup chicken broth
- 1/4 cup tomato paste
- Salt and pepper to taste
Special equipment needed:
- Meat grinder or food processor
- Large skillet
- Dutch oven or large pot
Step-by-step instructions:
For Kitfo:
1. Grind the beef using a meat grinder or food processor until it is finely ground.
2. In a large skillet, melt the clarified butter over medium heat.
3. Add the ground beef to the skillet and cook for 5-7 minutes, stirring occasionally.
4. Add the mitmita, salt, and black pepper to the skillet and stir to combine.
5. Remove the skillet from heat and stir in the chopped parsley and onion.
6. Serve the kitfo with injera or bread.
For Doro Wot:
1. Heat the vegetable oil in a Dutch oven or large pot over medium heat.
2. Add the chopped onions and sauté for 5-7 minutes, until they are translucent.
3. Add the minced garlic and berbere to the pot and stir to combine.
4. Add the chicken drumsticks to the pot and stir to coat them in the spice mixture.
5. Add the chicken broth and tomato paste to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 45-60 minutes, until the chicken is cooked through and tender.
7. Season with salt and pepper to taste.
8. Serve the doro wot with injera or bread.
- Kitfo: 15 minutes preparation time, 10 minutes cooking time
- Doro Wot: 20 minutes preparation time, 1 hour cooking time
Temperature:
- Kitfo: Medium heat
- Doro Wot: Medium heat for sautéing onions and high heat for boiling, then low heat for simmering
Serving size:
- Kitfo: 4 servings
- Doro Wot: 4 servings
Nutritional information:
- Kitfo: 300 calories per serving, 20g fat, 2g carbs, 25g protein
- Doro Wot: 400 calories per serving, 20g fat, 10g carbs, 40g protein
Substitutions for ingredients:
- Ground lamb or beef can be used instead of ground beef for kitfo.
- Ghee or regular butter can be used instead of clarified butter.
- Chicken thighs or breasts can be used instead of drumsticks for doro wot.
- Chicken or vegetable broth can be used instead of chicken broth.
Variations:
- Add chopped tomatoes to the doro wot for a slightly sweeter flavor.
- Add a dollop of yogurt or sour cream to the kitfo for a creamier texture.
- Add hard-boiled eggs to the doro wot for a traditional addition.
Tips and tricks:
- Use a meat grinder or food processor to get the beef finely ground for kitfo.
- Adjust the amount of mitmita and berbere to your desired level of spiciness.
- Serve with extra injera or bread for soaking up the flavorful sauces.
Storage instructions:
- Store leftover kitfo and doro wot in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kitfo and doro wot in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the kitfo and doro wot on separate plates or bowls.
- Garnish with fresh parsley or cilantro.
Pairings:
- Serve with traditional Ethiopian sides such as injera, shiro, or gomen.
- Pair with a cold beer or a glass of red wine.
Suggested side dishes:
- Injera
- Shiro
- Gomen
Troubleshooting advice:
- If the kitfo is too dry, add a splash of water or broth to the skillet while cooking.
- If the doro wot is too spicy, add a dollop of yogurt or sour cream to cool it down.
Food safety advice:
- Make sure to cook the chicken drumsticks to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
- Kitfo is a traditional Ethiopian dish made from finely ground raw beef, seasoned with spices and served with injera or bread.
- Doro wot is a spicy Ethiopian chicken stew made with berbere spice blend and served with injera or bread.
Flavor profiles:
- Kitfo: Spicy, savory, and herbaceous
- Doro Wot: Spicy, tangy, and savory
Serving suggestions:
- Serve the kitfo and doro wot on separate plates or bowls, with injera or bread on the side.
- Garnish with fresh parsley or cilantro.
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Region: Ethiopian