Authentic Niter Kibbeh (Ethiopian Spiced Clarified Butter)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
2 cups
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Calories
67 kcal
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Course
Condiments
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Cuisine
Ethiopian
Authentic Niter Kibbeh (Ethiopian Spiced Clarified Butter)
Description
This recipe for Authentic Niter Kibbeh starts by toasting whole spices such as cardamom pods, cinnamon stick, black peppercorns, cloves, fenugreek, coriander, oregano, cumin seeds, nutmeg, and turmeric to release their fragrance. These toasted spices, along with sauteed onions, garlic, and ginger, are simmered together very gently in unsalted butter for up to 90 minutes, careful not to burn the butter.
The slow infusion allows the butter to absorb complex herbal and warm spice notes, producing a clarified butter with a fragrant and layered flavor profile. Straining the mixture through cheesecloth removes solids, leaving a pure spiced cooking fat that is widely used in Ethiopian dishes to add depth and aroma.
Niter Kibbeh can be stored sealed at room temperature for weeks, refrigerated for several months, or frozen for longer keeping. It firms when chilled but softens at room temperature for easy use. This clarified butter enhances stews, vegetable dishes, and cultured as a cooking base or finishing fat in Ethiopian-style meals.
Ingredients
- 1 pound unsalted butter cubed
- 1/4 cup chopped yellow onion
- 3 tablespoons garlic minced, fresh
- 2 tablespoons ginger fresh, minced
- 1 cinnamon stick 2-inch
- 1 teaspoon black peppercorns whole
- 3 black cardamom pods (not the green cardamom variety)
- 3 clove whole
- 1 teaspoon fenugreek seeds
- 1 teaspoons coriander seeds
- 1 teaspoon oregano dried
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon Turmeric ground
- 1 tablespoon besobela ,if you can find it, otherwise omit (see blog post)
- 1 tablespoon kosseret ,if you can find it, otherwise omit (see blog post)
Instructions
- Toast the whole spices over medium heat in a dry skillet for a few minutes until very fragrant. Be careful not to scorch the spices or they will become bitter. Set aside.
- Place all the ingredients in a medium saucepan and bring it to an extremely low simmer. Continue to simmer over low for at least one hour or up to 90 minutes. BE VERY CAREFUL NOT TO BURN THE BUTTER. If it burns it will be bitter and there is no salvaging it.
- Pour everything through a fine-mesh cheesecloth. (No need to skim off the foam, everything will be removed during straining.) Pour the niter kibbeh into a jar, let it cool, and cover so that it is airtight. It will keep at room temperature for several weeks, in the fridge for a few months, and even longer in the freezer (it will be hard in the fridge and freezer, let it come to room temp for easy scooping). Makes about 2 cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Serving | 2teaspoons | |
| Calories | 67kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Sodium | 12mg | 1% |
| Potassium | 140mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 66mg | 7% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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