Niter Kibbeh (Ethiopian Spiced Clarified Butter)
Niter Kibbeh is a key ingredient in many Eritrean and Ethiopian dishes; like berbere spice, it is must-have ingredient for cooking authentic Ethiopian food.
It is possible to make niter kibbeh, written nit’ir kibbeh or nit’ir qibe, at home by infusing clarified butter with spices. Ghee is a clarified butter popularly used in Ethiopia for almost everything and gives stews such as doro wat a richer flavor.
Every cook has a unique niter kibbeh recipe but this recipe is a great place to start because of its moderate flavor. It includes onions, black peppercorns, and kalonji, among other spices, giving it a fantastic, fragrant taste.
Before fridges became a staple household item in Ethiopia, the spices preserved the clarified butter so it lasted months longer than regular butter.
Enjoy this niter kibbeh recipe!
Niter Kibbeh (Ethiopian Spiced Clarified Butter)
Ingredients
- 1 pound unsalted butter cubed
- ¼ cup yellow onion chopped
- 3 tbsps fresh garlic minced
- 2 tbsps fresh ginger minced
- 1 cinnamon stick
- 1 tsp whole black peppercorns
- 3 black cardamom pods not the green cardamom variety
- 3 whole cloves
- 1 tsp fenugreek seeds
- 1 tsp coriander seeds
- 1 tsp dried oregano
- ½ tsp kalonji or cumin seeds or nigella seeds
- ¼ tsp ground nutmeg
- ¼ tsp ground turmeric
Instructions
- Combine all the ingredients in a saucepan over low heat.
- Allow to cook for 45 minutes. Remove from the stove. Sift the butter through a sieve to remove any larger pieces. Strain as many times as necessary until the butter is completely clear and devoid of residue.
- Allow the butter to cool somewhat before placing in a jar or container. Store in the refrigerator for 2 months, away from heat and sunlight.
Notes
