Niter Kibbeh (Ethiopian flavored butter)

Continuing on with my Ethiopian food kick that was triggered by a visit to Blue Nile a few weeks ago...


Niter Kibbeh is a clarified butter flavored with various herbs and spices that is used in much of traditional Ethiopian cooking. I decided to make a batch today before proceeding with the rest of my Ethiopian cooking experiments. You can make a traditional one, with butter, or a vegan version, using margarine and olive oil.

Niter Kibbeh

In a heavy saucepan, heat:

• 2lb unsalted butter

OR

• 1/2 lb margarine
• 1/2 lb olive oil

Add to this:

• 1/4 cup chopped onion
• 2 garlic cloves, crushed
• 2 teaspoons fresh ginger, grated
• 1/2 teaspoon turmeric
• 4 cardamom seeds, crushed
• 1 cinnamon stick
• 2 whole cloves
• 1/8 teaspoon nutmeg
• 1/4 teaspoon ground fenugreek
• 1 tablespoon fresh basil

Cook over very low heat for between 45 minutes and an hour. If you're using butter, cooking until the butter solids have precipitated out, leaving a clear, golden liquid.

Strain through cheesecloth or a very fine sieve, making sure no particles pass through. This will keep without refrigeration for many months.


Once it's solidified, the butter becomes opaque, and the color changes as well:


The flavor is actually rather milder than you'd expect.

By the way... if you've never made clarified butter before, be prepared for some serious work getting the carmelized milk solids out of the pan!