NIT'IR QIBE (SPICED BUTTER)
The mixture known as Nit'ir qibe, is kept handy in most Ethiopian kitchens to add flavor to meat and vegetable stews. In fact, virtually no meal in Ethiopia is made without nit'ir qibe, which gives the cooking its signature flavors.
Provided by momaphet
Categories Ethiopian
Time 30m
Yield 6 TBLS
Number Of Ingredients 10
Steps:
- Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally.
- Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using.
- Store in the refrigerator in a tightly covered container for up to 3 weeks.
Nutrition Facts : Calories 142.9, Fat 15.5, SaturatedFat 9.7, Cholesterol 40.7, Sodium 2.8, Carbohydrate 1.5, Fiber 0.5, Sugar 0.1, Protein 0.5
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 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
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.
SPICED CLARIFIED BUTTER (NIT'IR QIBE)
Make and share this Spiced Clarified Butter (Nit'ir Qibe) recipe from Food.com.
Provided by Engrossed
Categories Ethiopian
Time 30m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 10
Steps:
- Toast the turmeric, cardamom, fenugreek, cinnamon, nutmeg, and clove by placing them in a heavy skillet over low heat, stirring occasionally, for 3-5 minutes, or until they are fragrant and roasted.
- Place the butter in a heavy saucepan and melt over low heat, stirring occasionally. Do not let the butter brown. When it is completely melted, bring it to a boil and skim off all the white foam.
- Mix the onion, garlic, and ginger together and add the mixture to the butter, along with the toasted spices.
- Continue to simmer gently over low heat for 20 minutes.
- Remove from heat and allow it to stand until the spices settle. Then strain the nit'ir qibe into a large container, cover, and store in a cool place.
Nutrition Facts : Calories 207.4, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 3.5, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 0.4
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