Gored Gored
Gored Gored is considered the most authentic way to eat beef in Ethiopian tradition, a dish directly tied to festive occasions, where the animal is slaughtered on the very day of consumption, in the presence of guests. The absolute freshness of the meat is essential both for culinary reasons and safety considerations, which is why Gored Gored remains rarely available outside Ethiopia or well-established Ethiopian communities. In Addis Ababa, the dish frequently appears at major celebrations and family gatherings, where men often gather around a low table to personally cut the meat from the whole piece, a social ritual considered just as important as the act of eating itself. While some modern restaurants offer lightly cooked variants for more cautious customers, the traditional, entirely raw form remains the standard against which the dish's authenticity is measured.
Fresh beef cut into large cubes
Very fresh beef tenderloin is cut into large cubes, almost immediately after slaughter, for the best texture and safety.
Fragrant niter kibbeh
Clarified butter spiced with herbs and spices melts gently and is poured hot over the raw meat just before serving.
Mitmita as a dipping sauce
A fine blend of dried chilies, known as mitmita, is served alongside as a spicy sauce for dipping each piece.
Ayib as a cooling element
Fresh, soft cheese called ayib is often served alongside, offering a creamy, cooling contrast to the meal's heat.
Ingredients 4 servings
- 700 g very fresh beef tenderloin
- 150 g niter kibbeh (spiced clarified butter)
- 3 tbsp mitmita (dried chili blend)
- 150 g ayib (soft fresh cheese)
- 1 tsp ground cardamom
- 1 tsp ground fenugreek
- 1/2 tsp cinnamon
- Salt to taste
- Berbere for optional serving
How to make it
- 1The very fresh beef tenderloin is trimmed of any visible skin or fat, using a very sharp knife for precise cuts.
- 2The trimmed meat is first cut into long strips, then into large cubes, about three centimeters, preserving the firm, succulent texture of the tenderloin.
- 3The niter kibbeh butter melts gently over very low heat in a small pan, without letting it sizzle or brown.
- 4The ground cardamom, fenugreek, and cinnamon are stirred into the melted butter, letting the flavors infuse for a few minutes over very low heat.
- 5The beef cubes are arranged on a large platter, immediately before serving, to preserve maximum freshness.
- 6The fragrant butter, still hot, is poured directly over the meat, coating each piece with a glossy, aromatic layer.
- 7Mitmita is placed in a small separate bowl alongside the platter, serving as a spicy sauce for dipping each cube of meat.
- 8Ayib is arranged in small pieces at the edge of the platter, offering a cooling contrast to the intense flavor of the spiced butter and the spicy mitmita.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
