Niter Kibbeh

Niter Kibbeh

Spiced Ethiopian clarified butter simmered with aromatics for a fragrant, savory depth.

Total 1 hr Makes 16 oz Calories 100/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Niter kibbeh is a spiced clarified butter foundational to Ethiopian cooking, infused with garlic, ginger, and warm spices like fenugreek and cardamom. Slowly simmering the butter with aromatics removes milk solids while imparting a rich, savory-sweet fragrance. Use it to enrich stews like doro wat, sautés, or grains wherever a deep, spiced butter flavor is welcome.

Ingredients

  • 1 pound unsalted butter
  • 1/2 cup yellow onion, chopped
  • 4 cloves garlic, smashed
  • 1 tablespoon fresh ginger, sliced
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon ground turmeric
  • 4 cardamom pods, crushed
  • 2 whole cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/4 teaspoon black peppercorns
  • 1 sprig fresh basil (optional)

Method

  1. Cut the butter into chunks and place in a small saucepan over medium heat until fully melted.

  2. Add the chopped onion, garlic, ginger, fenugreek, turmeric, cardamom, cloves, cinnamon stick, bay leaf, peppercorns, and basil sprig if using.

  3. Reduce heat to low so the butter barely bubbles, and let it simmer gently, uncovered.

  4. Watch for the milk solids to sink and turn golden brown at the bottom while the surface foam clears, indicating the butter is clarified and the spices are infused.

  5. Remove from heat and let cool for 5 minutes before straining.

  6. Strain the clarified butter through a fine-mesh sieve lined with cheesecloth into a clean jar, discarding the solids and spices.

  7. Let the niter kibbeh cool completely at room temperature before sealing the jar.

  8. Store at room temperature for up to a month or refrigerate for longer storage; it will solidify when chilled.

Rate this recipe

★ 4.7 (1)

Niter Kibbeh

Niter kibbeh is a spiced clarified butter foundational to Ethiopian cooking, infused with garlic, ginger, and warm spices like fenugreek and cardamom. Slowly simmering the butter with aromatics removes milk solids while imparting a rich, savory-sweet fragrance. Use it to enrich stews like doro wat, sautés, or grains wherever a deep, spiced butter flavor is welcome.

1 hr 16 oz 100 cal

Ingredients

  • 1 pound unsalted butter
  • 1/2 cup yellow onion, chopped
  • 4 cloves garlic, smashed
  • 1 tablespoon fresh ginger, sliced
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon ground turmeric
  • 4 cardamom pods, crushed
  • 2 whole cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/4 teaspoon black peppercorns
  • 1 sprig fresh basil (optional)

Method

  1. 1

    Cut the butter into chunks and place in a small saucepan over medium heat until fully melted.

  2. 2

    Add the chopped onion, garlic, ginger, fenugreek, turmeric, cardamom, cloves, cinnamon stick, bay leaf, peppercorns, and basil sprig if using.

  3. 3

    Reduce heat to low so the butter barely bubbles, and let it simmer gently, uncovered.

  4. 4

    Watch for the milk solids to sink and turn golden brown at the bottom while the surface foam clears, indicating the butter is clarified and the spices are infused.

  5. 5

    Remove from heat and let cool for 5 minutes before straining.

  6. 6

    Strain the clarified butter through a fine-mesh sieve lined with cheesecloth into a clean jar, discarding the solids and spices.

  7. 7

    Let the niter kibbeh cool completely at room temperature before sealing the jar.

  8. 8

    Store at room temperature for up to a month or refrigerate for longer storage; it will solidify when chilled.