Gored gored is a popular raw beef dish in Ethiopian cuisine, made with cubed beef, spices, and melted ghee. It is usually served with injera and other meat dishes, and is considered a national dish. Some variations include liquid flavorings like honey and wine.
Gored gored is a raw beef dish popular in Ethiopian cuisine and often eaten in neighboring Eritrea. It is made with ground beef and is similar to steak tartare, although some of the preparation methods differ. Another dish called kitfo is also sometimes compared to gored gored, as both of these raw meat dishes are often served at traditional Ethiopian meals. Gored gored is not usually marinated in wine-based sauces as is the case with kitfo. Instead, it is rolled in various dried spices before being served alongside other dishes found in the common Ethiopian dining room.
Boneless beef tenderloin is generally used in gored gored. Most cooks recommend tenderizing the meat with a mallet before dicing it, though not to the point where the meat becomes too flat. A few taps on each side will normally allow the spices to absorb into the beef. Just as with the other raw tartare recipes, the freshest possible meat should ideally be used for the bored treats. This dish is made from cubes of beef rather than the small ground pieces found in similar raw beef recipes. It is also usually spicier than other Ethiopian meat dishes.
Flavoring ingredients for Gored Gored typically include garlic, minced ginger, and hot red chili peppers. The cubed steak is mixed with these spices along with melted ghee which acts as a binding agent. As with other Ethiopian dishes, gored gored is served atop a large section of flat bread called injera, along with cooked beans and other meat dishes. Communal diners pull off sections of injera to scoop up portions of the meat. Utensils are not typically found in this traditional Ethiopian dining experience.
Gored Gored is usually served in Ethiopian restaurants and is also considered one of the national dishes of this country. While many traditional recipes don’t call for the use of a marinade or sauce, some cooks like to make variations on this dish that include more liquid flavorings. These raw beef gravy recipes are often made from honey, wine, and chili blends. Honey is also a favorite flavoring agent in several types of Ethiopian wine served alongside these types of raw meat dishes.
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