Best Ethiopian Spiced Butter Niter Kibbeh Recipes

Niter Kibbeh--Ethiopian Spiced Clarified Butter image

Provided by under12parsecs

Categories Sauces

Time 1h5m

Yield 2 cups

Number Of Ingredients 9

1 lb unsalted butter
1/2 onion, chopped
2 -3 garlic cloves, crushed
1 inch gingerroot, cut into 1/4-inch slices
3 -4 cardamom pods
1 cinnamon stick
3 -4 whole cloves
1 teaspoon fenugreek seeds
1/2 teaspoon turmeric

Steps:

Place the butter in a small saucepan and melt over low heat. Add the remaining ingredients and simmer on the lowest possible heat for about 1 hour.
Pour the clear golden liquid off the top leaving all the solids in the bottom of the pan. Strain through cheesecloth if necessary. Discard solids.
Store in the refrigerator or freezer and use as needed.

Niter Kibbeh: Ethiopian Spiced Butter image

Provided by Food Network

Time 25m

Yield 9 cups

Number Of Ingredients 5

6 pounds unsalted butter
1/3 cup bishop seed (also known as ajwain, similar to thyme)
1/3 cup cardamom seeds
1/3 cup black cumin
1/3 cup koseret (dried woodsy flavored herb, dried oregano can be substituted)

Steps:

Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Ethiopian Spiced Butter (Niter Kibbeh) image

Provided by PanNan

Categories Ethiopian

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 11

1 lb unsalted butter
1 small onion, coarsely chopped
3 tablespoons garlic, finely chopped
1 teaspoon cardamom pod, crushed lightly with the side of a knife blade
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 -2 tablespoon gingerroot, finely chopped
1/4 teaspoon grated nutmeg
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
5 -6 basil leaves

Steps:

Place butter in a medium sauce-pan over low heat and melt.
Simmer until the surface is completely coated with foam. Take care not to let it brown.
While simmering, skim off the foam as it rises to the surface until completely clear.
Add all the remaining ingredients. Continue cooking on low heat for about 15- 20 minutes. Pass it through a cheese cloth or sieve . It is now ready to be used . It can be stored in a tightly covered container for about a month in the fridge.