Can dhomat e kofshës mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Ethiopia?

In Ethiopia, medium rare is called "Tibs leb-leb". Rare is "Tere" and well done is "Yetebese kibrit".

round primal · Albania

dhomat e kofshës

Q: What is dhomat e kofshës in Ethiopia?

dhomat e kofshës is the Albania retail name for the top round (inside round), which sits on the round primal. In Ethiopia, the same cut is most often labeled inside round.

Q: What is dhomat e kofshës called in Ethiopia?

Look for inside round—mapped to Inside Round (top round (inside round)).

Q: What primal is dhomat e kofshës from?

Inside Round is on the round primal (Inner thigh of the hindquarter).

In Ethiopia, this cut is inside round.

Close match · Confidence 0.75

Fig. 1 · Inner thigh of the hindquarter · round primal

About this cut

A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

Primalround

LocationInner thigh of the hindquarter

In Ethiopiainside round

What is this cut →Global guide →

How to order steak doneness

Albania → Ethiopia

rare	I gjallë	→	Tere	48–55°C
medium rare	Mesatar i rrallë	→	Tibs leb-leb	55–60°C
medium	Mesatar	→	Yetebese	60–65°C
well done	I pjekur mirë	→	Yetebese kibrit	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“dhomat e kofshës” in Albania maps to canonical inside round (round: Inner thigh of the hindquarter). In Ethiopia, look for labels such as inside round. A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.