Gored Gored — Print Recipe — The Culinary Codex

Gored gored embodies the fierce spirit of Ethiopian cuisine with its bold, unapologetic combination of raw beef and aromatic spices. The tender cubes of beef, barely kissed by the warm niter kibbeh, yield to a luxurious texture that's both silky and slightly chewy, while the mitmita spice blend delivers a controlled heat that builds on the palate. The awaze mustard sauce adds a sharp, pungent bite that cuts through the richness, creating layers of complex flavor. This dish is a celebration of Ethiopian culinary bravery, where raw meat is elevated through precise spice work and traditional techniques. Traditionally served at weddings, religious festivals, and special gatherings, it's accompanied by injera, where diners tear pieces of bread to scoop up the seasoned meat. The dish represents the Ethiopian concept of sharing food as a communal act of love and respect, with each bite telling a story of heritage and hospitality.

Ingredients

500g beef tenderloin, cut into 2cm cubes
3 tablespoons niter kibbeh (Ethiopian spiced butter), melted
2 tablespoons mitmita spice blend
1 tablespoon awaze paste
1 teaspoon salt
1 tablespoon fresh lemon juice
Injera bread for serving
Kocho (false banana bread) for serving (optional)

Instructions

1 Select the freshest possible beef tenderloin and cut it into uniform two-centimeter cubes, keeping the meat chilled until the very last moment before serving.
2 Melt the niter kibbeh spiced butter gently in a small pan until it is warm and liquid but not hot, as the beef will be served completely raw.
3 Toss the cubed beef in a bowl with the warm niter kibbeh, mitmita spice blend, awaze paste, salt, and lemon juice, coating each cube evenly.
4 Arrange the seasoned raw beef cubes on a plate immediately after mixing, as the spices and butter will begin to change the texture if left too long.
5 Serve the gored gored immediately with torn pieces of injera bread on the side, encouraging guests to wrap each cube in bread before eating.

Did You Know?

The name 'gored gored' literally translates to 'tender tender' in Amharic, referring not to the texture of the meat but to the tender, almost ethereal quality that the combination of spices and raw beef creates, which is considered so exquisite that it's said to make diners feel 'tender' in spirit.