Prep 5 mins
Cook 1 hr
Found on whats4eats.com The site states "Niter kibbeh — a spice-infused, clarified butter — is a ubiquitous cooking medium in Ethiopian cuisine. It adds an incomparable flavor to dishes. Plain butter or oil can be substituted in Ethiopian recipes if you don't have the time to make niter kibbeh, but something special will be missing."
- 453.59 g unsalted butter
- 1 onion, chopped
- 2-3 garlic cloves, crushed
- 1 inch gingerroot, cut into 1/4-inch slices
- 3-4 cardamom pods
- 1 cinnamon stick
- 3-4 whole cloves
- 4.92 ml fenugreek seeds
- 2.46 ml turmeric
- Place the butter in a small saucepan and melt over low heat. Add the remaining ingredients and simmer on the lowest possible heat for about 1 hour.
- Pour the clear golden liquid off the top leaving all the solids in the bottom of the pan. Strain through cheesecloth if necessary. Discard solids.
- Store in the refrigerator or freezer and use as needed.
Loved it! This was so good, I had to stop tasting it with some bread. The yellow was so bright! I also used it for many of my recipes I made for Africa (ZWT7) and the uses are endless. I agree with the turmeric giving it such a bright yellow color! Thanks for posting! Made for ZWT7
Kicked up ghee! I used this in place of the olive oil in Mesir Wat (Ethiopian Red Lentils) and in place of the butter in Mchicha (East African Spinach and greased the pan with some for frying Injera. Useful and spicy goodness.
Very close to my Niter Kebbeh (Spiced Ghee). Thanks. Made for ZWT 2011
Very easy to prepare. The only tweak was fresh turmeric root which gave a very intense yellow. I made this to use in another dish Mesir Wot. Thanks for posting under12parsecs.