Niter Kibbeh – Ethiopian spiced clarified butter condiments used in various dishes, from stews and soups to sautés and marinades. Make this authentic flavor from your kitchen and enjoy.
What is Niter Kibbeh?
Like the regular ghee used in cooking, Niter kibbeh is a spiced clarified butter staple ingredient in Ethiopian and Eritrean cuisine. It is made by slowly simmering butter with various aromatic spices, such as cumin, coriander, cardamom, cinnamon, and fenugreek.
You strain the mixture to remove the solid milk solids and spices, leaving a fragrant and flavorful cooking fat with intense flavor. This tasty and aromatic cooking fat is produced by boiling butter with various spices and filtering off the impurities.
Niter kibbeh adds an authentic Ethiopian twist to dishes like stews, sauces, soups, sautés, and marinades. It may also be used as a dipping sauce or as a condiment for bread. It has a rich, nutty flavor and can add depth and complexity to many dishes.
Clarified butter has a higher smoke point than regular butter, making it suitable for sautéing and frying.
What is Niter kibbeh made of?
Ethiopian niter kibbeh is made with traditional spices and herbs derived from the roots of plants and seeds.
Unsalted organic grass-fed butter: This is the base ingredient that is slowly melted and clarified. I used unsalted butter to control the amount of salt in the recipe.
Black cardamom seeds (Korerima): add a floral and citrusy flavor to the Niter Kibbeh.
Coriander seeds: add a fragrant and citrusy taste to the recipe.
Black Cumin seeds (Tikurazmud): add a warm and earthy flavor to the recipe.
Fenugreek seeds (Abish): add a slightly nutty taste.
Lippia adoensis – abyssinia (koseret): for a tangy and slightly sweet taste.
Cinnamon stick: adds a sweet and warm flavor to the Niter Kibbeh.
Ground turmeric: adds bright yellow color and a slightly bitter flavor.
Garlic: makes the niter kibbeh pungent and savory.
Ginger: has anti-inflammatory and digestive benefits and adds a spicy flavor to this recipe.
Star anise: add a subtle sweetness and a hint of licorice flavor to the clarified butter.
Sacred basil (Beso Bela) or basil: for a slightly sweet and spicy flavor and a hint of clove-like aroma.
Toast over medium-high flame, constantly stirring to prevent burning.
Once cooled, blend into a powder.
Melt the butter in a saucepan over low heat, stirring with a wooden spoon.
Add the blended mixture and all the other ingredients.
Leave to simmer for about an hour, and keep an eye on it to prevent burning.
Strain the Niter kibbeh with cheesecloth or muslin, place it over a glass bowl, and discard anything left behind.
Pour the clarified butter into a storage glass container and store it in the refrigerator for 6 months.
How to use Niter Kibbeh in cooking
You can use it in the following ways:
As a cooking fat: Niter kibbeh is an excellent alternative to oil or regular butter for sautéing, frying, and roasting to add depth of flavor. Use it for cooking dishes like scrambled eggs and egg stew.
In stews and soups: Add a spoonful or two of niter kibbeh to your favorite stews and soups like Gomen wat, Sukuma Wiki, and doro wat to enhance the flavor and aroma.
As a condiment: Serve niter kibbeh with bread like injera or crackers. You can also use it as a dipping sauce for vegetables or meats.
In rice and grains: Use it in place of regular butter or oil when cooking rice and other grains for a fragrant side dish.
Use it in sauces: Add Niter Kibbeh to sauces and gravies to enhance their flavor and give them a rich, buttery taste.
For marinades: Mix niter kibbeh with spices, herbs, and citrus juice to create a flavorful marinade for meat, fish, or vegetables.
Storing
Once the Niter Kibbeh is made, store it in a clean, airtight container in the refrigerator. It will keep for up to two months, and the flavors will develop and intensify over time. You can also freeze it for months in the freezer. To use it, allow the niter kibbeh to thaw in the fridge overnight before you use it.
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Tips
While the spices are toasting on the skillet, they should be fragrant but not smoking. Keep an eye on it to prevent burning.
Use fresh, whole spices that give the best flavor. Avoid pre-ground or stale spices.
Be patient when clarifying the butter. Melt it slowly to separate the milk solids from the butterfat.
Use a fine-mesh strainer or cheesecloth to ensure the final product is smooth and solids-free.
Drizzle it over vegetables: Use Niter Kibbeh to add flavor to steamed or roasted vegetables. Simply melt a small amount of Niter Kibbeh and drizzle it over the vegetables before serving.
Make a dip: Mix a small amount of Niter Kibbeh with some yogurt or sour cream to create a delicious dip for crackers or vegetables.
Ultimately, the possibilities for using Niter Kibbeh are endless, and you can add flavor to a wide range of dishes.
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Frequently Asked Questions
Is niter kibbeh the same as ghee?
No, Niter Kibbeh and Ghee are not the same but share some similarities. While both Niter Kibbeh and Ghee are types of clarified butter, they have different flavors used in various cuisines.
Niter Kibbeh is a type of clarified butter that is commonly used in Ethiopian and Eritrean cuisine. It is made by simmering butter with a blend of spices.
Ghee, on the other hand, is a type of clarified butter that is commonly used in Indian cuisine. It is made by simmering butter until the milk solids separate and then straining them out. This gives it a rich, buttery flavor and a high smoke point, which makes it great for cooking at high temperatures.
Is niter kibbeh vegan?
No, niter kibbeh is not vegan as it is made from butter.
Is niter kibbeh gluten-free?
Yes, niter kibbeh is gluten-free as it contains no gluten ingredients.
Niter Kibbeh – Ethiopian spiced clarified butter condiments used in various dishes, from stews and soups to sautés and marinades. Make this authentic flavor from your kitchen and enjoy.
2tablespoonsSacred basilBeso Bela or basil – Optional
1teaspoonAjwaincarom seeds/Nech Azmud
¼teaspoonwhole cloves
Fresh basillemon grass
Instructions
Combine the black cardamon, cumin seeds, coriander seeds, and fenugreek seeds in a large skillet. Toast over medium-high flame for about 2-3 minutes, shaking and stirring constantly to prevent burning. It should be fragrant but not smoking. Once cooled, blend into a powder.
Melt the butter in a saucepan over low heat, stirring with a wooden spoon. Once melted, add the blended mixture and all the other ingredients.
Leave to simmer for about 45 minutes to an hour. The longer, the better, but keep an eye on it to prevent burning.
Line a strainer with cheesecloth or muslin, place it over a glass bowl, and pour the Niter kibbeh into the strainer; discard anything left behind.
Finally, pour the clarified butter into a storage glass container and store it in the refrigerator for up to 6 months.
Notes
While the spices are toasting on the skillet, they should be fragrant but not smoking. Keep an eye on it to prevent burning.
Use fresh, whole spices that give the best flavor. Avoid pre-ground or stale spices.
Be patient when clarifying the butter. Melt it slowly to separate the milk solids from the butter fat.
Use a fine-mesh strainer or cheesecloth to ensure the final product is smooth and solids-free.
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