Niter Kibbeh is a flavorful and fragrant clarified butter infused with aromatic spices. It’s the non-negotiable ingredient that gives authentic Ethiopian and Eritrean cooking its unique flavor.
In Ethiopia, this spiced butter is used in pretty much every dish you could imagine, it adds lots of amounts of character and depth to dishes like Misir Wot.
I highly recommend that you give Misir Wot a try. Without the niter kebbeh, it just wouldn’t be the same.
Misir Wot: Ethiopian Red Lentil Stew Recipe
Or, use it when making Mango Dal!
Mango Dal: Indian-Style Split Peas with Mango recipe
Making this Ethiopian butter is super simple. You just throw all of ingredients in a pan and let heat do the rest. The most “work” you’ll have to do is skim the foam (explanation in recipe directions).
Once you make a batch of niter kibbeh, you can rest assure that it will stay good in the fridge for a couple months or freeze it for longer. Some people even leave it at room temperature.
This is what it looks like when it’s melted
Make it Vegan!
The original (authentic) Niter Kebbeh is make with real butter, this recipe gives the option to use diary-free butter like this one.
Niter Kebbeh isn’t just for Ethiopian cooking, use it to enhance the flavor of your soups, add it to curries, melt it an dip your bread in it, or spread it on toast or bagels. Some even use it on their skin and hair! However you choose to enjoy it, once you’ve made it, you’ll never want to go back!
Recipe
How to Make Authentic Niter Kibbeh
Ingredients
- 1 pound unsalted butter vegan alternative: use dairy-free butter
- 1 medium red onion roughly chopped
- 2 cloves garlic leave whole and smash with flat side of knife
- 2 inch piece of ginger peeled and chopped
- 1 teaspoon fenugreek seeds
- 1 teaspoon cardamom seeds
- 1 crushed cinnamon stick
- 1 teaspoon dried oregano
- ¼ teaspoon cumin seeds
- ¼ teaspoon ground turmeric
- ⅛ teaspoon ground nutmeg
- 5 fresh basil leaves
Instructions
- Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add remainder of ingredients and continue cooking for 15 minutes, stirring occasionally.
- Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using.
- Cover tightly and store in the refrigerator for up to 2 months.
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