Raw Chopped Beef with Spices

• 1/4 cup nitter kebbeh (recipe here)
• 1/2 cup very finely chopped onions
• 3 tbsp very finely chopped green peppers
• 2 tbsp very finely chopped hot chilies
• 1 tsp very finely chopped scraped gingerroot
• 1/2 tsp very finely chopped garlic
• 1/2 tsp cardamom powder
• 1 tbsp strained lemon juice
• 2 tsp berbere
• 2 tsp salt
• 2 lbs beef filet or top round, trimmed of fat and coarsely ground
• 12 medium-sized Italian frying peppers

In a heavy 8-10 inch skillet, melt the niter kebbeh over low heat. As soon as it is warm, add the onions, chopped green peppers, chilies, garlic, and cardamom. Stir for 1 to 2 minutes until the seasonings are heated through and the kebbeh begins to sputter.

With a rubber spatula, scrape the kebbeh mixture into a deep bowl. Set it aside at room temperature for 15 minutes or so to cool. Stir in the lemon juice, berbere, and salt. Add the beef and toss the ingredients together thoroughly. Taste for seasoning.

Mound the kitfo on a platter and serve it at once, accompanied by injera or by Arab-style flatbread.

You may also serve the kitfo stuffed into raw Italian frying peppers. Without removing the stem, slit each pepper lengthwise from about 1/2 inch from the top to within about 1 inch from the narrow bottom end. Make a crosswise slit 1 inch wide at the top of the first cut and gently scoop out the seeds. Carefully cut out as much of the white membranes or ribs as you can without piercing the skin of the pepper. Wash the peppers inside and out under cold running water and pat them completely dry with paper towels. Then stuff the peppers, diving the kitfo evenly among them, and serve immediately.