When you think of culture, you generally think of a specific type of culture and also a specific type of food. You never really think of one meal, and the similarities it has throughout three different cultures. In a recent Food and Wine article Marcus reflected back on his love for kitfo, a similar version of beef tartare in Ethiopian cuisine, that is not as finely chopped as it is here in American cuisine. Seasoned with pungent spices and clarified butter, kitfo is served with a mild cheese called ayibe. Tartare in many different cultures have many similarities to each other. Whether it be fresh fish like salmon or tuna, or meat like beef or lamb, tartare is a favorite across all countries.
In Korean cuisine, tartare is called yukhoe, which consists of thinly julienne beef tossed with sauces or spices. Yukhoe, along with kitfo and tartare can also be served with a variety of condiments such as grilled bread, vegetables, and the popular egg yolk on top. Spring weather is here, and tartare is a great light appetizer to enjoy the freshness and simple but rich tastes of cultures across the globe.