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 mine.
Niter Kibbeh (Spiced Clarified Butter)
Prep time
Cook time
Total time
Author: International Cuisine
Recipe type: Seasoning
Cuisine: Eritrea and Ethiopia
Serves: 1 cup
Ingredients
- 1 lb. butter (unsalted)
- 2 cloves garlic
- ¼ cup onion, chopped
- 2 teaspoons fresh ginger, grated
- ½ teaspoon turmeric
- 4 cardamom seeds, crushed
- 1 cinnamon stick
- 2 cloves, whole
- ⅛ teaspoon nutmeg
- ¼ teaspoon ground fenugreek
Instructions
- 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.
