Ethiopian Spiced Clarified Butter (Niter Kibbeh)
Niter Kibbeh is a traditional Ethiopian spiced butter that elevates dishes with its unique blend of aromatic herbs and spices. This richly flavored clarified butter is an essential ingredient in many Ethiopian recipes, adding depth and a fragrant touch to various stews, lentils, and vegetable dishes. Its preparation involves infusing unsalted butter with bishop seed, cardamom, black cumin, and koseret herbs, creating a versatile cooking fat that embodies the warmth of Ethiopian cuisine. Spread it on bread, drizzle it over vegetables, or use it to sauté your favorite ingredients for a culinary experience that transports you straight to the heart of Ethiopia. This recipe yields approximately 9 cups, making it perfect for sharing or for stocking your pantry with this delightful fusion of flavors.
9
Servings
N/A
Calories
5
Ingredients
Ingredients
unsalted butter
6 lbs (cut into chunks)
bishop seed (ajwain)
1/3 cup (whole)
cardamom seed
1/3 cup (whole)
black cumin
1/3 cup (whole)
koseret (or dried oregano)
1/3 cup (dried)
Instructions
1
Begin by cutting the unsalted butter into small chunks for even melting.
2
In a large, heavy-bottomed pot, melt the butter over low heat until fully liquefied. Avoid boiling.
3
While the butter is melting, combine the bishop seeds, cardamom seeds, and black cumin in a coffee grinder or food processor. Grind to a fine powder.
4
Once the butter has melted, add the ground spice blend into the pot along with the dried koseret. Stir gently to combine.
5
Increase the heat slightly to bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 to 20 minutes. Keep an eye on it to prevent burning, stirring occasionally.
6
After simmering, remove the pot from heat and allow it to cool to room temperature.
7
Once cooled, skim off the frothy milk solids that form on top using a spoon or small strainer. This leaves you with a clear, golden liquid below.
8
Carefully pour the clarified butter into a large storage container, ensuring that you leave any remaining solids behind in the pot.
9
Store the Niter Kibbeh in the refrigerator for up to several months, or in a cool, dark place for two to three weeks.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Niter Kibbeh?
Niter Kibbeh is a traditional Ethiopian spiced clarified butter that adds depth and fragrance to stews, lentils, and vegetable dishes.
How much butter is required for this recipe?
This recipe requires 6 lbs of unsalted butter.
What spices are used in Niter Kibbeh?
The recipe uses bishop seed (ajwain), cardamom seed, black cumin, and koseret.
What is a suitable substitute for koseret?
If you cannot find koseret, dried oregano can be used as a substitute.
How many cups does this recipe yield?
This recipe yields approximately 9 cups of spiced clarified butter.
Should I use salted or unsalted butter?
You should use unsalted butter for this recipe.
How should the butter be prepared before melting?
The butter should be cut into small chunks to ensure even melting.
At what temperature should the butter be melted?
The butter should be melted over low heat until fully liquefied.
Can I boil the butter while it is melting?
No, you should avoid boiling the butter during the initial melting process.
How should the spices be prepared?
The bishop seeds, cardamom seeds, and black cumin should be ground into a fine powder.
What tools are needed to grind the spices?
You can use a coffee grinder or a food processor to grind the spices.
When should the spice blend be added to the pot?
Add the ground spice blend and the dried koseret once the butter has fully melted.
How long does the mixture need to simmer?
The mixture should simmer for 15 to 20 minutes after reaching a gentle boil.
How do I prevent the butter from burning?
Keep an eye on the pot and stir the mixture occasionally while it simmers.
What is the next step after simmering the butter?
Remove the pot from the heat and allow the mixture to cool to room temperature.
How are the milk solids removed?
Skim off the frothy milk solids from the top using a spoon or a small strainer once the butter has cooled.
What should the final clarified liquid look like?
The resulting liquid should be clear and golden.
How should I transfer the butter to a container?
Carefully pour the clarified butter into a container, making sure to leave any remaining solids behind in the pot.
How long does Niter Kibbeh last in the refrigerator?
It can be stored in the refrigerator for up to several months.
Can I store Niter Kibbeh without refrigeration?
Yes, it can be stored in a cool, dark place for two to three weeks.
Is Niter Kibbeh used for sautéing?
Yes, it is a versatile cooking fat perfect for sautéing your favorite ingredients.
Can Niter Kibbeh be used as a spread?
Yes, it can be spread on bread for a flavorful snack.
What category of cuisine does this recipe belong to?
This recipe is part of African, specifically Ethiopian, cuisine.
What is another name for bishop seed?
Bishop seed is also known as ajwain.
What type of pot is best for this recipe?
A large, heavy-bottomed pot is recommended for even heating.
Can I drizzle this butter over vegetables?
Yes, drizzling Niter Kibbeh over vegetables adds a fragrant and flavorful touch.
Are the cardamom seeds used whole or ground?
The recipe calls for whole cardamom seeds that are then ground into a powder.
Is black cumin required?
Yes, black cumin is one of the essential aromatic spices in this blend.
How many ingredients are in this recipe?
There are 5 ingredients: unsalted butter, bishop seed, cardamom seed, black cumin, and koseret.
Why is this butter called 'clarified'?
It is called clarified because the water and milk solids are removed, leaving only the pure, spiced butter fat.