Spiced Clarified Butter Nitir Qibe Food

NITER KIBBEH--ETHIOPIAN SPICED CLARIFIED BUTTER

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.

NIT'IR QIBE (SPICED BUTTER)

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.

SPICED CLARIFIED BUTTER (NIT'IR QIBE)

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.