By eatmundo · September 8, 2026
🇪🇹AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stir-fry94 recipes from 24 countries
A flavorful and bold Ethiopian dish featuring sautéed beef liver, seasoned with aromatic spices and peppers. It offers a unique texture profile, balancing the richness of the liver with the heat of mitmita.
According to eatmundo's ingredient comparison, the closest dish to Cifet from another cuisine is Kebda Eskandarani (Egypt): the two share 33% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Thoroughly clean the 500g of beef liver, removing any membranes, and slice it into bite-sized strips about 1cm thick.
- 2
Heat 60g of niter kibbeh in a heavy-bottomed skillet over medium-high heat until it begins to shimmer.
- 3
Add 2 finely chopped red onions to the pan and sauté for 5 minutes until they become soft and translucent.
- 4
Stir in 3 cloves of minced garlic and 2 sliced green chilies, cooking for another 2 minutes until aromatic.
- 5
Add the sliced beef liver to the pan, turning the heat to high to sear the edges quickly, about 3 minutes, taking care not to overcook.
- 6
Season with 2 teaspoons of mitmita and 1 teaspoon of salt, tossing everything together for exactly 1 minute to distribute the spices.
- 7
Remove the skillet from the heat immediately, as liver can turn tough if left on the flame for too long.
- 8
Serve while steaming hot alongside fresh injera for the best possible experience.
Frequently Asked Questions
What is Cifet?
Cifet is an Ethiopian sautéed liver dish prepared with niter kibbeh and hot mitmita spice. It is a prized traditional dish often served at breakfast or during celebrations.
How do I prevent the liver from becoming tough?
The secret is a quick sear over high heat; liver loses its tenderness if cooked for too long or at too low a temperature.
Can I replace mitmita with berbere?
You can, but the flavor profile will be deeper and less fiery; mitmita is essential for the authentic, sharp heat of this dish.
What should the liver look like inside?
It should be slightly pink in the center, which ensures it remains juicy and tender, not powdery or dry.
Is it better to soak the liver first?
Soaking liver in milk for 30 minutes before cooking can mellow its natural intensity, though it is not strictly required.
🇪🇹AI-generated image