Dulet (Spiced Minced Beef and Organ Meat)

Dulet is Addis Ababa’s street-level favorite, a boldly seasoned hash of minced beef, liver, and tripe tossed in niter kibbeh with onions and mitmita. It started as a way to use every part of the animal, and it became a beloved classic in its own right — served in bars, at celebrations, and in homes where nothing goes to waste. Ask any Ethiopian about dulet and you will hear about the best corner spot in the capital where they swear it is done right.

Minced, spicy, and fiercely flavorful

The three meats give dulet a layered, deeply beefy character: lean beef for body, liver for its minerally richness, and tripe for a soft, almost creamy bite. Cooked only until it loses its raw color, the hash stays moist and light, and the mitmita keeps it humming with heat. Traditionally it is served with a pile of ayib cheese and injera — the cool, crumbly cheese against the spiced meat is a combination worth seeking out. Serve it warm, straight from the pan, and do not skimp on the cheese.

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