What is Gored Gored?

GORED GORED is a raw beef bowl popular in Ethiopian cuisine and also often consumed in neighboring Eritrei. It is made of ground beef and is similar to steak cake, although some methods of preparation differ. Another meal called Kitfo is sometimes compared to GORED GORED, because both of these raw beef meals are often served in traditional Ethiopian meals. Gored Gored is usually not marinated in wine on sauces as in the case of Kitfo. Instead, they roll in various dried spices before they are served together with other meals found in the municipal Ethiopian dining.

Beaverless beef fillets are generally used in Gored Gored. Most chefs recommend that the meat be charged with a mallet before cutting it into cubes, although not to the extent that beef is too flat. Several taps on each side usually allow the spice to be absorbed into beef. As with other recipes for raw shirts, meat, which is as fresh as possible, should ideally be used by Gored.This meal consists of large beef cubes rather than small ground pieces found in similar recipes for raw beef. It is also usually more spicy than some other ethiopian meat meals.

Aros ingredients for Gored Gored usually include garlic, ground ginger and hot red pepper. The cubic steak is mixed with these spices together with molten cleaned butter, which acts as a binding agent. As with other Ethiopian meals, Gored Gored is served at the top of a large part of a flat bread called injera, along with boiled beans and other masses. Municipal guests are downloading parts of the insulators to gain parts of the meat. Dishes are usually not in this traditional Ethiopian eating experience.

Gored Gored is usually served in Ethiopian restaurants and is also considered one of the national dishes of this country. Though many traditional recipes Nets call on usingMarinades or sauces, some chefs like to make variations on this dish that include more liquid flavors. These recipes for raw beef sauces are often made of mixtures of honey, wine and red pepper. Honey is also a popular aroma in various types of Ethiopian wine served together with these types of raw meat.