Dish

Gored gored

Gored gored is made by cutting raw beef into small cubes and mixing it with spices such as berbere, salt, and mitmita. The dish is typically served with injera, a sourdough flatbread, and sometimes accompanied by ayib, a type of cottage cheese. It is a popular dish in Ethiopia and is often served at special occasions such as weddings and holidays.

African cuisine› East African cuisine› Ethiopian cuisine

Meat Dish› Beef Dish

Origins and history

Gored gored has been a staple in Ethiopian cuisine for centuries. It is believed to have originated in the Gurage region of Ethiopia and has since spread throughout the country.

Dietary considerations

This dish is not suitable for those who cannot consume raw meat.

Variations

There are many variations of gored gored, with some recipes calling for the addition of garlic, ginger, or other spices. Some recipes also call for the beef to be marinated in lemon juice or vinegar before being mixed with the spices.

Presentation and garnishing

Gored gored is typically served on a platter with the beef cubes arranged in a circular pattern. It is often garnished with fresh herbs such as parsley or cilantro.

Tips & Tricks

When preparing gored gored, it is important to use high-quality, fresh beef. It is also important to use the right balance of spices to ensure that the dish is flavorful without being overpowering.