Home cooking attempt — Kitfo from scratch

I spent an afternoon making Kitfo from scratch following a traditional recipe. Getting fenugreek right was the main challenge — it's not as straightforward as it looks. The tangy from fermented injera result was rewarding once I got it right.

Ethiopian communal eating with no utensils from a shared injera is a social and hygienic tradition. I served it with tej as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Kitfo yourself gives you a new appreciation for what goes into it at a restaurant.