Niter Kibbeh is an infused clarified butter that is a cornerstone in Ethiopian cooking. Spices and herbs native to the region give it its unique flavor and aroma. In addition to its use in traditional Ethiopian dishes, you can melt a bit over steamed vegetables, use it to baste a roast chicken, fry or scramble eggs in it, or mix into cooked rice or couscous. It's an essential part of this sheet-pan dinner with crispy tofu and collard greens.
Recipe information
Total Time
35 minutes, plus rest
Yield
Makes about ¾ cup
Ingredients
Preparation
Step 1
Stir softened butter and koseret together in a medium bowl. Cover and let sit 1 day.
Step 2
Transfer butter to a small saucepan and heat over low until melted.
Step 3
Mash ginger and garlic into a paste in a mortar and pestle. (Or, smash on a cutting board with the side of a chef’s knife.) Add to butter mixture.
Step 4
Coarsely grind cinnamon stick, beso bela, fenugreek, korerima, nigella seeds, cumin seeds, and peppercorns in a spice mill or with a mortar and pestle. (Alternatively, you can crush on a cutting board with a heavy saucepan). Add to butter mixture and once butter is completely melted, stir once to combine. Simmer gently, adjusting heat if needed, 30 minutes.
Step 5
Remove butter mixture from heat and carefully skim away milk fats and any spices that have accumulated on the surface; discard. Strain niter kibbeh through a cheesecloth-lined fine-mesh sieve into an airtight container. Cover and chill.
Do ahead: Niter kibbeh can be made 3 months ahead. Keep chilled.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
The Path to Niter Kibbeh Starts With Herbs and Spices
It's the backbone of Ethiopian cooking, and you can make it a thousand different ways. But for the truest, best niter kibbeh, you need to order a few signature ingredients (or get them from a saint of a chef).
