Niter Kibbeh

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    1 hr 30 mins

  • Total Time

    2 hrs

  • Servings

    2 250 ml jars

  • Calories

    2190 kcal

  • Course

    Condiments

  • Cuisine

    African, Ethiopian

Niter Kibbeh

Similar to ghee, niter kibbeh or niter qibe (ንጥር ቅቤ), also called tesmi, is a spicy seasoned clarified butter that’s widely used in Ethiopian and Eritrean cuisines.

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Ingredients

Servings
  • 21 oz unsalted butter , cut into cubes
  • ½ small onion , chopped
  • 3 cloves garlic , minced
  • 1 teaspoon of korarima (Ethiopian cardamom)
  • 2 tablespoons fresh ginger , minced
  • 1 cinnamon stick
  • ½ teaspoon beso bela (Ethiopian holy basil)
  • ½ teaspoon koseret (Ethiopian oregano)
  • 1 teaspoon whole black peppercorns
  • 3 whole cloves
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground turmeric

Equipment

  • 2 Glass jars (8½ fl oz / 250 ml), with airtight seal, sterilized
  • Non-stick casserole dish
  • Cheesecloth or muslin
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Instructions

  1. Roast the korarima, cinnamon, coriander, fenugreek and cumin seeds for 3 minutes over medium heat, stirring regularly.
  2. Place all ingredients into a non-stick saucepan and bring to a boil over very low heat.
  3. Simmer over very low heat for 90 minutes, being extremely careful not to burn the butter.
  4. Using a slotted spoon, skim off as much of the foam as possible.
  5. Strain the contents of the pan through a fine mesh cheesecloth or muslin.
  6. Pour the niter kibbeh into sterilized glass jars with airtight seals.
  7. Let cool completely and tightly close the jars.
  8. Niter kibbeh can be stored at room temperature for at least 3 weeks, in the refrigerator for 3 months, or several months in the freezer.
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5.0

6 reviews
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