Total Time
Prep 5 mins
Cook 55 mins

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.
Most Helpful

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.

liz.tarquin September 10, 2008

OMG THE HOUSE SMELLED SOOOOO GOOD ALLL DAY LONG!!! This is delicious!! I made it to use in Cookgirl's Yemiser Salata Niter Kebbeh Doo Dah Doo Dah for the NA&MEwith HUGE success. DD's spread it on their toast. Store for 2 months? It won't last that long! I plan to make this using olive oil this summer for my butter/fat phobic but wonderful mom. :) Thanks!

Elmotoo January 25, 2008

I used this to make Doro Wot and a few other ethiopian dishes. It worked FANTASTIC! YUM! Next time, I think I'll use half olive oil and half butter to make it softer to work with straight from the fridge.

Rhubarbarella March 20, 2006