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  • Niter Kibbeh (Ethiopian Spiced Clarified Butter)

Niter Kibbeh (Ethiopian Spiced Clarified Butter)

Posted on Feb 23rd, 2023
by Aderinsola Adeosun
Categories:
  • Dressings, Dips, Spreads
Nitir 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!

Nitir Kibbeh (Ethiopian Spiced Clarified Butter)

Niter Kibbeh (Ethiopian Spiced Clarified Butter)

Chef’s Pencil Staff
Melted butter is infused with herbs and spices to create niter kibbeh, a delicious, spicy butter. The ingredients can be changed, adding or omitting some of them to suit your taste.
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Butter, Pastry
Cuisine African, ethiopian
Servings 2 cups

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

Ethiopian Doro Waty
Tried this recipe?Let us know how it was!

Aderinsola Adeosun

Aderin is a Nigerian foodie who is extremely passionate about the African culture and food. Aderin is currently living in Europe where she studies Public Alimentation.

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