Vegan Niter Kebbeh Ethiopian Butter Food

AUTHENTIC NITER KIBBEH (ETHIOPIAN SPICED CLARIFIED BUTTER)

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.

ETHIOPIAN SPICED BUTTER (NITER KIBBEH)

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.

VEGAN NITER KEBBEH (ETHIOPIAN BUTTER)

Steps:

• Chop onions.
• In a soup pot gradually the heat the oil and margarine to bubbling.
• When the top is covered with foam add the other ingredients and reduce to simmer for 45 to 60 minutes.
• Take the pot off the heat, and pour through a cheesecloth into a heat-resistant container. Discard the spices and solids.
• Cover tightly and store in the refrigerator for up to 2 months.

NITER KIBBEH

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.

VEGAN YESHIMBRA ASSA (ETHIOPIAN CHICKPEA FRITTERS)

Steps:

• Mix the flour, salt, and pepper in a large bowl. Stir in the 3/4 cup water, onion, and garlic. If dough is too crumbly, add a little more water. Dough should form a compact ball.
• On a lightly floured surface roll out dough until it is 1/4-inch thick. Use cookie cutters to cut out shapes (fish shape is traditional). Pour oil into a skillet 2-3 inches deep. Heat oil until it reaches 350 degrees on a deep-frying thermometer.
• Fry fritters for 3-4 minutes, turning them frequently until they puff slightly and are golden brown on both sides.
• Transfer to a towel to drain.
• Prepare sauce. Chop onions very fine, and set aside 1/2 cup oil, 1/2 cup berbere, 3 cloves of minced garlic, 1-1/2 cups water, and 1 teaspoon salt.
• Cook the onions in a dry skillet over the lowest heat for 5 minutes, or until they are soft and dry. Do not let burn or brown.
• Pour in the oil, and when it's hot, stir in the berbere and garlic. Add the water, stir, and cook briskly over moderate heat until the sauce thickens. Season with salt.
• Place the fritters in the skillet and coat them with the sauce. Reduce the heat to low, cover the skillet partially, and simmer for 30 minutes.

NITER KIBBEH RECIPE

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