Ethiopian Butter Food
AUTHENTIC NITER KIBBEH (ETHIOPIAN SPICED CLARIFIED BUTTER)
Wonderfully versatile, this famous Ethiopian spiced clarified butter will add life and flavor to a wide variety of dishes! (See blog post for ideas.)
Provided by Kimberly Killebrew
Categories condiment
Time 1h15m
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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. 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). Makes about 2 cups.
Nutrition Facts : Calories 67 kcal, Carbohydrate 12 g, Protein 2 g, Sodium 12 mg, Fiber 3 g, Sugar 1 g, ServingSize 2 teaspoons
ETHIOPIAN BUTTER
Our spiced butter, called niter kebbeh, at the Ethiopian restaurant I worked at absolutely required four things (other than butter): minced shallots, toasted cardamom, fenugreek and turmeric. Oh, and one other thing - time. Slow cooking is essential to this concoction.
Provided by Hank Shaw
Categories Condiments
Time 40m
Number Of Ingredients 10
Steps:
- Toast the cardamom, cloves and cinnamon in a dry pan over medium heat until they are aromatic, about a minute.
- Cut the butter into cubes.
- Toss everything into a heavy pot and turn the heat on low. Let this come to a bare simmer and cook gently for at least 30 minutes. We cooked ours at least an hour. It is vital that the milk solids do not burn. If they do, you have ruined the butter. Watch for browning, and when you see it, turn off the heat.
- Strain through cheesecloth and store in a clean glass jar. It'll last 6 months in the fridge, at least a week on the counter, and forever in the freezer.
Nutrition Facts : Calories 214 kcal, ServingSize 1 serving
ETHIOPIAN SPICED BUTTER (NITER KIBBEH)
This spicy flavorful clarified butter is a staple in Ethiopian cuisine. It's used for sauteing and adding flavor to dishes. This recipe is based on one posted on the Immaculate Bites blog.
Provided by PanNan
Categories Ethiopian
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 11
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.
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