Ethiopian Butter
Niter Kibbeh is a spiced clarified butter ubiquitously used in Ethiopian cooking for added richness and flavor in stews and many other Ethiopian recipes.
Servings: 12 people
Calories: 277kcal
Ingredients
- 1 lb. unsalted butter
- 1 small onion or half of a medium onion
- 2 tablespoons garlic
- 2 tablespoons ginger
- ½ teaspoon turmeric
- 1 teaspoon fenugreek seeds
- 1/2 teaspoon coriander seeds
- 1 teaspoon cardamom seeds
- ½ teaspoon cumin seeds
- ½ teaspoon oregano
- 1/2 teaspoon dried tulsi
- ½ teaspoon salt
- 1 ” cinnamon stick
Instructions
- In a small saucepan or cast iron skillet, melt the butter on low heat.
- Once the butter is melted, add all of the spices and seasonings including the onion, garlic and ginger.
- Mix to combine.
- Now set the flame to as low as possible so that the butter is barely on a simmer.
- Let it simmer for 30 minutes. The milk solids will have separated and risen to the top.
- Pour through a cheesecloth lined sieve.
- This will get rid of most of the milk fats and the spices. However, it still will not be clear.
- Pass it through the strainer another 3-4 times, discarding the separated residue each time, until the clarified butter runs clear.
- The ghee will solidify in a few hours if kept at room temperature or if you would like to speed up the process, you can place it in the refrigerator for about an hour.
- Store in an air tight glass jar at room temperature.
Video
Notes
Yield: 1 1/2 cups
Nutritional Info is based on a 2 tablespoon serving.
- There is variation in the spices used. Some versions may also include black cardamom, nigella seeds and nutmeg, so there is not one firm recipe. Every household may use a slight different combination of Ethiopian spices and quantities to make their Ethiopian butter.
- Beso Bela is also usually included. However this is very hard to source here in the United States. It is a type of Ethiopian holy basil. The closest substitute is dried tulsi (Indian holy basil).
- Use the lowest possible heat to avoid the butter burning.
- It also can be simmered for up to an hour for a darker more robust flavored spiced ghee.
Nutrition
Calories: 277kcal | Carbohydrates: 1g | Protein: 1g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 102mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 948IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.3mg
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