Niter Kibbeh (Ethiopian spiced clarified butter)

Toast spices, combine with aromatics and cook in butter over low heat til the butter is infused; strain to clarify the butter.

Updated at: Thu, 17 Aug 2023 12:08:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories3388.2 kcal (169%)

Total Fat370.5 g (529%)

Carbs30.4 g (12%)

Sugars3.2 g (4%)

Protein8.5 g (17%)

Sodium87.6 mg (4%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 poundunsalted butter

cubed

¼ cupyellow onion

chopped

3 tablespoonsfresh garlic

minced

2 tablespoonsfresh ginger

minced

1 x 2 inchcinnamon stick

1 teaspoonwhole black peppercorns

3BLACK cardamom pods

not the green cardamom variety

3whole cloves

1 teaspoonfenugreek seeds

1 teaspoonscoriander seeds

1 teaspoondried oregano

½ teaspooncumin seeds

¼ teaspoonground nutmeg

¼ teaspoonground turmeric

1 tablespoonbesobela

if you can find it, otherwise omit

1 tablespoonkosseret

if you can find it, otherwise omit

Instructions

Step 1

Toast the whole spices over medium heat in a dry skillet for a few minutes until very fragrant. Be careful not to scorch the spices or they will become bitter. Set aside.

Step 2

Place all the ingredients in a medium saucepan and bring it to an extremely low simmer. Continue to simmer over low for at least one hour or up to 90 minutes. BE VERY CAREFUL NOT TO BURN THE BUTTER. If it burns it will be bitter and there is no salvaging it.

Step 3

Pour everything through a fine-mesh cheesecloth. (No need to skim off the foam, everything will be removed during straining.) Pour the niter kibbeh into a jar, let it cool, and cover so that it is airtight.

Step 4

It will keep at room temperature for several weeks, in the fridge for at least a couple of months, and even longer in the freezer (it will be hard in the fridge and freezer, let it come to room temp for easy scooping).

Step 5

Makes about 2 cups.

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