NITER KIBBEH: ETHIOPIAN SPICED BUTTER
Provided by Food Network
Time 25m
Yield 9 cups
Number Of Ingredients 5
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.
NITER KIBBEH
You can store the spiced butter in the fridge in a sealed jar and use as desired. It's delicious over rice or couscous and great as a base for any curry dish.
Provided by Missy Wombat
Categories Ethiopian
Time 1h5m
Yield 1 jar
Number Of Ingredients 9
Steps:
- Melt the butter and heat it until it foams.
- At this point add the other ingredients.
- Reduce the heat and simmer gently for about 45 minutes.
- Do not stir.
- This will separate out the milk solids, leaving a clear butter mix on top.
- Cool the mixture, strain through muslin and discard the milk solids.
Nutrition Facts : Calories 3615.9, Fat 405.9, SaturatedFat 257, Cholesterol 1075, Sodium 2882.9, Carbohydrate 7, Fiber 1.1, Sugar 2, Protein 5
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
NITER KEBBEH
Make and share this Niter Kebbeh recipe from Food.com.
Provided by LikeItLoveIt
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, gradually melt the butter and bring it to bubbling.
- When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.
- Gently simmer, uncovered, on low heat.
- After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat-resistant container.
- Discard the spices and solids.
- Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.
- Note: A good quality olive or other oil may be substituted for the butter.
Nutrition Facts : Calories 550.4, Fat 61.5, SaturatedFat 38.9, Cholesterol 162.7, Sodium 436.6, Carbohydrate 1.7, Fiber 0.3, Sugar 0.4, Protein 0.9
NITER KIBBEH
Similar to ghee, niter kibbeh or niter qibe (ንጥር ቅቤ), also called tesmi, is a spicy seasoned clarified butter that's widely used in Ethiopian and Eritrean cuisines.
Provided by Renards Gourmets
Categories Condiment
Time 2h
Number Of Ingredients 18
Steps:
- Roast the korarima, cinnamon, coriander, fenugreek and cumin seeds for 3 minutes over medium heat, stirring regularly.
- Place all ingredients into a non-stick saucepan and bring to a boil over very low heat.
- Simmer over very low heat for 90 minutes, being extremely careful not to burn the butter.
- Using a slotted spoon, skim off as much of the foam as possible.
- Strain the contents of the pan through a fine mesh cheesecloth or muslin.
- Pour the niter kibbeh into sterilized glass jars with airtight seals.
- Let cool completely and tightly close the jars.
- Niter kibbeh can be stored at room temperature for at least 3 weeks, in the refrigerator for 3 months, or several months in the freezer.
Nutrition Facts : Calories 2190 kcal, Carbohydrate 12 g, Protein 5 g, Fat 243 g, SaturatedFat 153 g, TransFat 10 g, Cholesterol 640 mg, Sodium 41 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
ETHIOPIAN SPICED BUTTER (NITER KIBBEH)
Niter Nibbeh a spice-infused clarified butter that is ever- present in Ethiopian cooking with an astonishing depth of flavor.
Provided by Imma
Categories Condiment
Time 30m
Number Of Ingredients 11
Steps:
- Place butter in a medium saucepan and melt completely on low heat.
- Simmer without letting it brown, until the surface is completely coated with foam.
- Skim off the foam as it rises to the surface while cooking until nothing more remains.
- It should look quite transparent. Now, add all the ingredients: onions, garlic, ginger cumin, cardamon, oregano, turmeric, nutmeg, and basil. Continue cooking on low heat for about 15- 20mins.
- Pass it through a cheesecloth or sieve. It is now ready to be used. Store in a tightly covered container for about a month in the fridge.
NITER KIBBEH
A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.
Provided by Cheryl Slocum
Categories Butter Ginger Garlic Cinnamon Cumin Pepper Sauce Spice Herb Peanut Free Soy Free Wheat/Gluten-Free
Yield Makes about ¾ cup
Number Of Ingredients 11
Steps:
- Stir softened butter and koseret together in a medium bowl. Cover and let sit 1 day.
- Transfer butter to a small saucepan and heat over low until melted.
- Mash ginger and garlic into a paste in a mortar and pestle. (Or, smash on a cutting board with the side of a chef's knife.) Add to butter mixture.
- Coarsely grind cinnamon stick, beso bela, fenugreek, korerima, nigella seeds, cumin seeds, and peppercorns in a spice mill or with a mortar and pestle. (Alternatively, you can crush on a cutting board with a heavy saucepan). Add to butter mixture and once butter is completely melted, stir once to combine. Simmer gently, adjusting heat if needed, 30 minutes.
- Remove butter mixture from heat and carefully skim away milk fats and any spices that have accumulated on the surface; discard. Strain niter kibbeh through a cheesecloth-lined fine-mesh sieve into an airtight container. Cover and chill. Do ahead: Niter kibbeh can be made 3 months ahead. Keep chilled.
NITER KIBBEH RECIPE
Learn more about niter kibbeh here » Niter kibbeh is a spice blend always at the peak of freshness since you lock the flavors into clarified butter. There are as many recipes for niter kibbeh as there are Ethiopian cooks;...
Provided by Max Falkowitz
Categories Condiments and Sauces Ingredient
Time 1h45m
Number Of Ingredients 10
Steps:
- In a saucepan, slowly melt the butter on low heat. Meanwhile, toast the spices. If grinding, toast beforehand.
- Add all the spices to the butter, and reduce the heat to a bare simmer. Keep an eye on the pot every few minutes to make sure it's not boiling as the water evaporates. The milk solids will rise to the surface of the pot as the water cooks out.
- Let the butter simmer, with just a few bubbles popping through, for 1 to 1 1/2 hours. Like a good stock, longer cooking is better, but it needs to be gentle so the milk solids don't burn. If they do, the niter kibbeh will be irreparably bitter.
- When the solids have turned a pleasant brown and plenty of time has past, line a mesh strainer with a cheesecloth or paper towel and place it over a small storage container. Strain the butter well, making sure there are no milk solids or spices in the final product. Your niter kibbeh will last for months in the refrigerator. The larger a batch you make, the less butter you'll lose to straining. This Recipe Appears In Spice Hunting: Niter Kibbeh
Nutrition Facts : Calories 252 kcal, Carbohydrate 1 g, Cholesterol 73 mg, Fiber 0 g, Protein 0 g, SaturatedFat 18 g, Sodium 2 mg, Sugar 0 g, Fat 28 g, UnsaturatedFat 0 g
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- Sieve the liquified butter twice to remove all solids*, then transfer to sealed container and keep in a cool dry area.
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- If the butter is cold, cut it into large cubes. Place the butter in a medium heavy based saucepan.
- Add all the other ingredients and heat on medium-low heat to melt the butter. This will take about 5 minutes.
- When the butter has melted, lower the heat down to low and continue cooking. You'll immediately start seeing a thin white layer forming on the surface. These are the milk solids. They will start to foam but shouldn't boil over at the low heat. The foam will then break up into little clusters and continue to dissipate as the water cooks off. This will be around the 15 minute mark, give or take.
- At around the 20 minute mark, the bubbling would have calmed down considerably, and this tells us that the water has all gone. Because we have "impurities" in the butter, in the form of our onions, etc, the bubbling won't altogether cease. Using a fork, take out the onions, garlic, ginger and bay leaf and leave them aside to use as topping on some other recipe. Leave the peppercorns.
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- Toast the cardamom, cloves and cinnamon in a dry pan over medium heat until they are aromatic, about a minute.
- 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.
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- When the surface becomes transparent and the milk solids are at the bottom, pour the liquid through a cheesecloth into a heat resistant container.
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- Combine teff flour and all-purpose flour on a clean work surface. Form a 5-inch well in center; add eggs and olive oil. Using a fork, beat eggs and oil until combined; gradually incorporate flour from inner edges of well into wet ingredients until a smooth batter forms. Once dough is too stiff to mix with fork, use hands to work in remaining flour to form a shaggy ball. Knead dough until smooth and supple, about 6 minutes. Wrap dough ball tightly with plastic wrap, and chill at least 4 hours or up to 12 hours.
- Grind coriander and cardamom seeds in a mortar and pestle until finely ground. Combine coriander-cardamom mixture, ghee, and nigella seeds in a small saucepan. Cook over low, stirring occasionally, until fragrant, 6 to 10 minutes. Stir in basil, oregano, and thyme. Cook, stirring often, until mixture is lightly golden and a small amount of foam forms on top, about 2 minutes. Pour mixture into a small bowl, and set aside.
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- Add all the other ingredients to the melted butter and simmer on very low heat for about 1 hour. Stir the butter occasionally as it cooks to prevent burning. The butter should be a golden liquid when it's done.
- Remove the pot from the stove and let the butter cool until it's safe to handle. Strain it with a cheesecloth. Keep the strained liquid and discard the solids.
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- Sambussa. Sambussa, also known as samosas in some countries, is a delicious appetizer, one of locals’ favorite dishes. It is used almost everywhere around the country.
- Injera. Injera is a traditional flatbread from Djibouti. This dish is also available in other countries like Somalia, Ethiopia, and Yemen, but they call it different.
- Fah-Fah. Like most Djibouti dishes, fah-fah is also influenced by the Ethiopian dish. As meat, locals prefer using lamb, camel, and goat. While some may also add fish and other seafood.
- Banana’s Fritters. If you love trying desserts, then you must try these delicious banana fritters from Djibouti. It is made of bananas, flour, nutmeg, eggs, and milk.
- Harira. Harira is another must-try soup from Djibouti. It is a hearty meal often eaten during the night. Muslims often eat it after fasting. For making harira, you will need chickpeas, tomatoes, onions, meat, flour, lentils, tomato paste, and different spices like cumin, saffron, celery, parsley, and salt and pepper.
- Cambaboor. Cambaboor is made during festivals and celebrations. The key ingredients required are teff or cornflour, onions, anise or nigella, and garlic.
- Mukbaza. Mukbaza is a popular Djibouti fish. It has a folded structure that looks like the mukbaza bread. The fish is stuffed with chutney and onions before cooking.
- Niter Kibbeh. Niter kibbeh is used more as a seasoning rather than a full meal. This food is clarified butter that is simmered with different kinds of spices like cinnamon, garlic, nutmeg, cumin, and cardamom.
- Skudahkharis. Skudahkharis is the national dish of Djibouti. It is a delicious lamb stew prepared during Islamic festivals and holidays in the country.
- Xalwo. Xalwo is a sweet dish cooked often during Eid celebrations and weddings, etc. It is cooked in almost every home in the country. For making xalwo, you will need a date-stuffed dough baked in vanilla, nigella, milk, and nutmeg.
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