5.0 from 3 votes
Gored Gored
Popular in Ethiopia and Eritrea, gored gored is a dish of raw beef cut into small cubes, usually flavored with niter kibbeh, berbere, mitmita and awaze.
Prep Time
10 mins
Total Time
10 mins
Servings: 4 people
Calories: 351 kcal
Course:
Main Course
Cuisine:
African , Ethiopian
Ingredients
- 1 lb cold raw beef (preferably tenderloin or round steak)
- 6 tablespoons niter kibbeh (Ethiopian spicy clarified butter), melted and hot
- 1 tablespoon berber
- 1 teaspoon mitmita
- 1 teaspoon awaze
- salt
Equipment
- Cutting board
- Large very sharp knife
Instructions
- On a very clean cutting board, using a large and very sharp knife, cut the meat into small cubes of ½ - ¾ inch (1,5 to 2 cm), and place into a large bowl.
- In a small bowl, combine the berbere, awaze, and mitmita, then add to the cubed beef, and mix well with the hands.
- Lightly season with salt.
- Add the niter kibbeh, one tablespoon at a time, stirring, until the meat has a glossy sheen.
- Serve with injera and / or rice, optionally with additional awaze.
Cup of Yum
Notes
- It is possible to keep a leftover gored gored overnight, in an airtight container in the refrigerator. The next day, either sauté or heat over very low heat for a few minutes, stirring constantly, until the butter melts, and the temperature of the meat approaches room temperature. Serve it immediately.