Niter Kebbeh (Spiced Ghee)

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Posted for tour 2005.

Ingredients Nutrition


  1. In a heavy saucepan, heat butter very slowly over low heat until it has melted completely without any browning. Increase heat and bring melted butter to a boil just until top is covered with foam.
  2. Stir in onion, garlic, ginger, turmeric, cardamom, cinnamon, clove nutmeg fenugreek seeds and basil. Lower heat to lowest possible setting, and simmer, uncovered, for 45 minutes. A clear layer of liquid will be at the top of the pan, and golden brown solids on the bottom.
  3. Pour clear liquid into a jar, straining it through several layers of cheesecloth. Discard seasonings and solids. Cover tightly and store in refrigerator, or at room temperature.


Most Helpful

Yes! Ghee gives a hint of sweetness to rice and to beans. This recipe makes plenty of ghee and was very simple to make.

Renee Gahan April 01, 2006

Needed this for Yetakelt W'et--and was so happy to find it here. Made a quarter of the recipe--which provided me with the amount I needed for the vegetable stew and filled a small jar which is now in the fridge. The flavor of the stew was spicy and buttery without being greasy or heavy. Thanks, Rita!

Chef Kate October 13, 2005

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