Niter Kebbeh

Top Review by liz.tarquin

This is fantastic, and authentic. I keep a jar of it in my fridge at all times...even my 5 year old daughter loves it, mixed with minced sirloin (kitfo) or just spread on homemade injera. BIG THUMBS UP.

Ingredients Nutrition


  1. In a small saucepan, gradually melt the butter and bring it to bubbling.
  2. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.
  3. Gently simmer, uncovered, on low heat.
  4. 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.
  5. Discard the spices and solids.
  6. Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.
  7. Note: A good quality olive or other oil may be substituted for the butter.

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