Ye’kaysir Kitfo Be’ayib

Name: Ye’kaysir Kitfo Be’ayib (Tender Roasted Beets, Minced and Blended with Soft Cheese, Spices, and Seasoned Oil)
Yield: Makes 2½ cups
Cuisine: Ethiopian
Ingredients: ⅛ teaspoon ground cardamom; ⅔ cup Ayib, plus an extra dollop for serving; ¼ teaspoon ground coriander; ¼ teaspoon salt, plus more if desired; ¼ teaspoon Mitmita or cayenne, plus more if desired; ¼ teaspoon Mitmita or cayenne, plus more if desired; 2 teaspoons Ye’qimem Zeyet or extra-virgin olive oil, plus more for drizzling; 2 teaspoons Ye’qimem Zeyet or extra-virgin olive oil, plus more for drizzling; 1 pound small red beets, roasted and peeled; Freshly ground black pepper

Tender Roasted Beets, Minced and Blended with Soft Cheese, Spices, and Seasoned Oil

Preparation info

Makes
2½ cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

Here’s my vegan spin on “special kitfo,” a popular Ethiopian beef tartare dish. This version uses tender roasted beets, seasoned oil, and a rich homemade cheese to replace the traditional animal ingredients. If you love heat, add extra Mitmita to spice it up.

Ingredients

1 pound small red beets, roasted and peeled
2 teaspoons Ye’qimem Zeyet or extra-virgin olive oil

Method

Coarsely chop the beets and put them in a food processor. Pulse in short bursts until minced, stopping frequently to scrape down the sides of the work bowl with a rubber spatula. Take care not to purée the beets.

Transfer the beets to a small bowl and add the Ye’qimem Zeyet, Mitmita, coriander, salt, and cardamom. Gently fold in the Ayib and season to taste with pepper and