Spiced Butter Niter Kebbeh Food

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AUTHENTIC NITER KIBBEH (ETHIOPIAN SPICED CLARIFIED BUTTER)



Authentic Niter Kibbeh (Ethiopian Spiced Clarified Butter) image

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

1 pound unsalted butter, cubed
1/4 cup chopped yellow onion
3 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger
1 2-inch cinnamon stick
1 teaspoon whole black peppercorns
3 BLACK cardamom pods ((not the green cardamom variety))
3 whole cloves
1 teaspoon fenugreek seeds
1 teaspoons coriander seeds
1 teaspoon dried oregano
1/2 teaspoon cumin seeds
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
1 tablespoon besobela (,if you can find it, otherwise omit (see blog post))
1 tablespoon kosseret (,if you can find it, otherwise omit (see blog post))

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 SPICED BUTTER (NITER KIBBEH)



Ethiopian Spiced Butter (Niter Kibbeh) image

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

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.

NITER KIBBEH: ETHIOPIAN SPICED BUTTER



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 BUTTER



Ethiopian Butter image

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

1 pound unsalted butter
2 minced shallots, about 1/4 cup
2 cloves minced garlic
2 tablespoons minced fresh ginger
12 to 15 crushed cardamom pods
5 whole cloves
1 piece cinnamon stick, about an inch long
1 tablespoon dried oregano
1/2 teaspoon ground turmeric
1 teaspoon ground fenugreek

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

NITER KIBBEH



Niter kibbeh image

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

500 g salted butter
2 teaspoons grated fresh ginger
1 teaspoon ground turmeric
1 pinch cardamom seed
1/2 cinnamon stick
1 pinch ground nutmeg
2 whole cloves
1/2 small yellow onion, peeled and coarsely chopped
1 clove garlic, peeled and finely chopped

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

NITER KEBBEH (SPICED GHEE)



Niter Kebbeh (Spiced Ghee) image

Make and share this Niter Kebbeh (Spiced Ghee) recipe from Food.com.

Provided by Rita1652

Categories     Ethiopian

Time 1h10m

Yield 2 cups, 25 serving(s)

Number Of Ingredients 11

2 lbs unsalted butter (butter only)
1 small onion, coarsely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 teaspoon turmeric
1/2 teaspoon cardamom seed, crushed
1 cinnamon stick
2 whole cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon ground fenugreek
1 tablespoon fresh basil

Steps:

  • In a heavy saucepan, heat butter very slowly over low heat until it has melted completely without any browning. Increase heat and bring melted butter to a boil just until top is covered with foam.
  • Stir in onion, garlic, ginger, turmeric, cardamom, cinnamon, clove nutmeg fenugreek seeds and basil. Lower heat to lowest possible setting, and simmer, uncovered, for 45 minutes. A clear layer of liquid will be at the top of the pan, and golden brown solids on the bottom.
  • Pour clear liquid into a jar, straining it through several layers of cheesecloth. Discard seasonings and solids. Cover tightly and store in refrigerator, or at room temperature.

Nutrition Facts : Calories 265.1, Fat 29.5, SaturatedFat 18.7, Cholesterol 78.1, Sodium 4.4, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 0.5

NITER KIBBEH



Niter Kibbeh image

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

1 cup (2 sticks) unsalted butter, softened
1 Tbsp. koseret
1 (½" piece) ginger, peeled, finely chopped
1 garlic clove, finely chopped
1 (2" piece) cinnamon stick
2 tsp. beso bela (Ethiopian sacred basil)
1 tsp. fenugreek
¾ tsp. korerima (Ethiopian cardamom seeds)
½ tsp. nigella seeds
½ tsp. cumin seeds
¼ tsp. black peppercorns

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 KEBBEH



Niter Kebbeh image

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

1 lb butter, unsalted
1/4 cup onion, chopped
2 cloves garlic, minced
2 teaspoons ginger, grated,peeled,fresh
1/2 teaspoon turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 cloves, whole
1/8 teaspoon nutmeg
1/4 teaspoon ground fenugreek
1 tablespoon fresh basil or 1 tablespoon dried basil

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--ETHIOPIAN SPICED CLARIFIED BUTTER



Niter Kibbeh--Ethiopian Spiced Clarified Butter image

Found on whats4eats.com The site states "Niter kibbeh - a spice-infused, clarified butter - is a ubiquitous cooking medium in Ethiopian cuisine. It adds an incomparable flavor to dishes. Plain butter or oil can be substituted in Ethiopian recipes if you don't have the time to make niter kibbeh, but something special will be missing."

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.

SPICED BUTTER (NITER KEBBEH)



Spiced Butter (Niter Kebbeh) image

Make and share this Spiced Butter (Niter Kebbeh) recipe from Food.com.

Provided by Charlotte J

Categories     Sauces

Time 1h5m

Yield 1 batch

Number Of Ingredients 9

2 lbs unsalted butter, cut into small pieces
1 onion, coarsely chopped
3 tablespoons minced garlic
4 teaspoons finely chopped fresh ginger
2 teaspoons ground turmeric
1/4 teaspoon ground cardamom
1 cinnamon stick (approximately 1-inch long)
1 whole clove
1/8 teaspoon ground nutmeg

Steps:

  • In a large saucepan, melt the butter slowly over medium heat; do not let it brown.
  • Then bring butter to a boil.
  • Stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove, and nutmeg.
  • Reduce the heat and simmer uncovered and undisturbed for 45 minutes.
  • Milk solids on the bottom of the pan should be golden brown, and the butter on top will be transparent.
  • Slowly pour the clear liquid into a bowl, straining through cheesecloth.
  • It is important that no solids are left in the niter kebbeh.
  • Transfer the kebbeh into a jar.
  • Cover tightly, and store in the refrigerator.

Nutrition Facts : Calories 6618.9, Fat 737.3, SaturatedFat 466.7, Cholesterol 1952.2, Sodium 110.3, Carbohydrate 24.7, Fiber 3.4, Sugar 5.9, Protein 10.9

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Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Ethiopian Spiced Butter (Niter Kibbeh). It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Ethiopian Spiced Butter (Niter Kibbeh) in your ...
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