Kitfo is a raw beef dish that originated with the Gurage people of the Showa province in southern Ethiopia.
The meat is minced, not ground, and seasoned with “mitmita” (a chile powder of red pepper, mustard seed and salt) and topped with flavoured, clarified butter (“niter kibbeh”, or “nitir kibe”, or “tes-mi”or “nit’r qibe.”)
The butter can be spiced with korerima (an Ethiopian cardamom), ajwan seeds, and koseret.
Kitfo can be served with a mild fresh cheese called “ayib” and cooked green vegetables, and with a thick bread called “kocho” (outside of Ethiopia, “injera” bread is more typical, as it is easier to get.) You eat a bit of meat on a piece of bread, with some of the cheese. The cheese helps to soothe the heat from the chile.
Kitfo can be served raw as it is, (“tré”) or very lightly sautéed (“lebleb.) “Busul” is Kitfo completely cooked, but then some argue, it is now a completely different dish — you now have taco meat.
You can’t really use pre-ground supermarket beef in this. Aside from the safety issues of consuming it, it also contains bits of gristle and fat that make it unsuitable for Kitfo.
You can buy a rump steak or roast, and then at home trim it carefully of fat, and connective tissue. You can mince it in a food processor.
Those focussing on the safety issues of eating the raw beef should note that in Ethiopia, the fresh ayib cheese is made from unpasteurized milk and therefore possibly susceptible to carrying Salmonella.
The main concern of Ethiopian doctors in America is not so much the consumption of the raw beef, but rather that Ethiopians now living in America are eating too much of it — too much meat, and too much butter on it. In America, sometimes the portions of Kitfo are as large as 8 oz, whereas in Ethiopia you might get 3 oz 
Most food journalists seem to accept the culinary legend that Kitfo evolved during wars between Christian Gurage and Muslim invaders; the Gurage developed ways of preparing meat that didn’t require fires that would betray their hiding places.
This explanation, of course, is convenient but most likely made up.
Comes from the root word k-t-f, meaning “to chop finely”, or “mince.”
 Getaneh, Asqual, Dr, & Dr. Adam Waksor. Our Beef with Kitfo: Are Ethiopians in America Subscribing to the Super Sizing of Food? Tadias Magazine. New York City. 23 August 2008.
Carman, Tim. Why Do Ethiopians Eat So Much Raw Meat? Washington City Newspaper. 2 October 2009.
Kitfo Special. The Guardian. Manchester. 17 February 2006.
Pergament, Danielle. Addis Ababa, Ethiopia: Where the Dinner Table Is an Altar of Thanks. New York Times. 18 March 2007.
Zibart, Eve. Satisfy Your Craving for Kitfo. Washington Post. 29 November 2007.