Ethiopian Spiced Butter Niter Kibbeh Recipes

ETHIOPIAN SPICED BUTTER (NITER KIBBEH)

Steps:

• Place butter in a medium saucepan and melt completely on low heat.
• Simmer without letting it brown, until the surface is completely coated with foam.
• Skim off the foam as it rises to the surface while cooking until nothing more remains.
• It should look quite transparent. Now, add all the ingredients: onions, garlic, ginger cumin, cardamon, oregano, turmeric, nutmeg, and basil. Continue cooking on low heat for about 15- 20mins.
• Pass it through a cheesecloth or sieve. It is now ready to be used. Store in a tightly covered container for about a month in the fridge.

AUTHENTIC NITER KIBBEH (ETHIOPIAN SPICED CLARIFIED BUTTER)

Steps:

• Toast the whole spices over medium heat in a dry skillet for a few minutes until very fragrant. Be careful not to scorch the spices or they will become bitter. Set aside.
• Place all the ingredients in a medium saucepan and bring it to an extremely low simmer. Continue to simmer over low for at least one hour or up to 90 minutes. BE VERY CAREFUL NOT TO BURN THE BUTTER. If it burns it will be bitter and there is no salvaging it.
• Pour everything through a fine-mesh cheesecloth. (No need to skim off the foam, everything will be removed during straining.) Pour the niter kibbeh into a jar, let it cool, and cover so that it is airtight. It will keep at room temperature for several weeks, in the fridge for at least a couple of months, and even longer in the freezer (it will be hard in the fridge and freezer, let it come to room temp for easy scooping). Makes about 2 cups.

NITER KIBBEH

Steps:

• Stir softened butter and koseret together in a medium bowl. Cover and let sit 1 day.
• Transfer butter to a small saucepan and heat over low until melted.
• 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.
• 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.
• 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.

NITER KIBBEH: ETHIOPIAN SPICED BUTTER

Steps:

• Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

ETHIOPIAN BUTTER

Steps:

• Toast the cardamom, cloves and cinnamon in a dry pan over medium heat until they are aromatic, about a minute.
• Cut the butter into cubes.
• Toss everything into a heavy pot and turn the heat on low. Let this come to a bare simmer and cook gently for at least 30 minutes. We cooked ours at least an hour. It is vital that the milk solids do not burn. If they do, you have ruined the butter. Watch for browning, and when you see it, turn off the heat.
• Strain through cheesecloth and store in a clean glass jar. It'll last 6 months in the fridge, at least a week on the counter, and forever in the freezer.

ETHIOPIAN SPICED BUTTER (NITER KIBBEH)

Steps:

• Place butter in a medium sauce-pan over low heat and melt.
• Simmer until the surface is completely coated with foam. Take care not to let it brown.
• While simmering, skim off the foam as it rises to the surface until completely clear.
• Add all the remaining ingredients. Continue cooking on low heat for about 15- 20 minutes. Pass it through a cheese cloth or sieve . It is now ready to be used . It can be stored in a tightly covered container for about a month in the fridge.