Kitfo, Ethiopian Cuisine consists of minced raw beef, marinated in mitmita (a chili powder-based spice blend) and niter kibbeh (a clarified butter infused with herbs and spices). The word comes from the Ethio-Semitic root k-t-f, meaning “to chop finely; mince.”
Kitfo cooked lightly rare is known as kitfo leb leb. Kitfo is often served alongside-sometimes mixed with- a mild cheese called ayibe or cooked greens known as gomen. In many parts of Ethiopia, kitfo is served with injera, a flatbread made from teff, although in traditional Gurage cuisine, one would use kocho, a thick flatbread made from the ensete plant. An ensete leaf may be used as a garnish. Though not considered a delicacy, kitfo is generally held in high regard.
Kitfo is served on special occasions such as holidays; it is commonly used on the “Finding of the True Cross” or “Meskel” holiday celebrated annually on September 27 in Ethiopia.
Doro wat is one such stew, made from chicken and sometimes hard-boiled eggs; the ethnologist Donald Levine records that doro wat (Amharic: ዶሮ ወጥ dōrō wot ’), is the most popular traditional Ethiopian Cuisine, often eaten as part of a group who share a communal bowl and basket of injera.
Dulet is the most delicious Ethiopian food which only made in Ethiopian Cuisine. The main ingredients of Dulet are Meat, liver, kidney & lamb tripe flavored by with onion, Chile, garlic, mitmita & kibe.