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 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.
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.
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
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
NITER KEBBEH (SPICED GHEE)
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
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
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 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--ETHIOPIAN SPICED CLARIFIED BUTTER
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
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)
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
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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