Niter Kibbeh
User Reviews
5
4 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
2 250 ml jars
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Calories
2190 kcal
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Course
Condiments
Niter Kibbeh
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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
- 21 oz butter cut into cubes, unsalted
- ½ onion chopped, small
- 3 cloves garlic , minced
- 1 teaspoon korarima seeds Ethiopian cardamom
- 2 tablespoons ginger minced, fresh
- 1 cinnamon stick
- ½ teaspoon beso bela (Ethiopian holy basil)
- ½ teaspoon koseret (Ethiopian oregano)
- 1 teaspoon black peppercorns whole
- 3 clove whole
- 1 teaspoon fenugreek seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon ground nutmeg
- ½ teaspoon Turmeric ground
Equipment
- 2 Glass jars (8½ fl oz / 250 ml), with airtight seal, sterilized
- Non-stick casserole dish
- Cheesecloth or muslin
Instructions
- Roast the korarima, cinnamon, coriander, fenugreek and cumin seeds for 3 minutes over medium heat, stirring regularly.
- Place all ingredients into a non-stick saucepan and bring to a boil over very low heat.
- Simmer over very low heat for 90 minutes, being extremely careful not to burn the butter.
- Using a slotted spoon, skim off as much of the foam as possible.
- Strain the contents of the pan through a fine mesh cheesecloth or muslin.
- Pour the niter kibbeh into sterilized glass jars with airtight seals.
- Let cool completely and tightly close the jars.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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