Niter Kibbeh is a very addicting spiced clarified butter. I found that I wanted to put it on all kinds of things. It is a common ingredient in both Eritrean and Ethiopian cuisine. It is incredibly flavorful and I think the secret to making most all the dishes excellent, along of course with the onions. Again, this spice combination can be tailored to your likes. I am sure there are as many recipes as there are cooks for this. Here is how I made my Niter Kibbeh.
Did you know that Ethiopia is the only country in all of Africa that was not formally colonized? Italy did occupy it briefly twice. If you would like to learn more about these two African nations be sure check out “Our Journey to Ethiopia and Eritrea” to learn more. There you will find authentic recipes to put your niter kibbeh on as well.
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Niter Kibbeh (Spiced Clarified Butter)
- 1 lb. butter unsalted
- 2 cloves garlic
- 1/4 cup onion chopped
- 2 teaspoons fresh ginger grated
- 1/2 teaspoon turmeric
- 4 cardamom seeds crushed
- 1 cinnamon stick
- 2 cloves whole
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ground fenugreek
- In a small saucepan, gradually melt the butter until bubbly
- When the top is covered with foam, add the other ingredients and reduce heat to simmer
- Leave to simmer on low heat uncovered for about 45 to 60 minutes
- When the surface becomes transparent and the milk solids are at the bottom, pour the liquid through a cheesecloth into a heat resistant container.
- Discard the spices and solids
- Cover tightly and store in the refrigerator, it should last up to 2 months.