NITER KIBBEH
A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.
Provided by Cheryl Slocum
Categories Butter Ginger Garlic Cinnamon Cumin Pepper Sauce Spice Herb Peanut Free Soy Free Wheat/Gluten-Free
Yield Makes about ¾ cup
Number Of Ingredients 11
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
Provided by Food Network
Time 25m
Yield 9 cups
Number Of Ingredients 5
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.
NITER KIBBEH RECIPE
Learn more about niter kibbeh here » Niter kibbeh is a spice blend always at the peak of freshness since you lock the flavors into clarified butter. There are as many recipes for niter kibbeh as there are Ethiopian cooks;...
Provided by Max Falkowitz
Categories Condiments and Sauces Ingredient
Time 1h45m
Number Of Ingredients 10
Steps:
- In a saucepan, slowly melt the butter on low heat. Meanwhile, toast the spices. If grinding, toast beforehand.
- Add all the spices to the butter, and reduce the heat to a bare simmer. Keep an eye on the pot every few minutes to make sure it's not boiling as the water evaporates. The milk solids will rise to the surface of the pot as the water cooks out.
- Let the butter simmer, with just a few bubbles popping through, for 1 to 1 1/2 hours. Like a good stock, longer cooking is better, but it needs to be gentle so the milk solids don't burn. If they do, the niter kibbeh will be irreparably bitter.
- When the solids have turned a pleasant brown and plenty of time has past, line a mesh strainer with a cheesecloth or paper towel and place it over a small storage container. Strain the butter well, making sure there are no milk solids or spices in the final product. Your niter kibbeh will last for months in the refrigerator. The larger a batch you make, the less butter you'll lose to straining. This Recipe Appears In Spice Hunting: Niter Kibbeh
Nutrition Facts : Calories 252 kcal, Carbohydrate 1 g, Cholesterol 73 mg, Fiber 0 g, Protein 0 g, SaturatedFat 18 g, Sodium 2 mg, Sugar 0 g, Fat 28 g, UnsaturatedFat 0 g
ETHIOPIAN BUTTER
Our spiced butter, called niter kebbeh, at the Ethiopian restaurant I worked at absolutely required four things (other than butter): minced shallots, toasted cardamom, fenugreek and turmeric. Oh, and one other thing - time. Slow cooking is essential to this concoction.
Provided by Hank Shaw
Categories Condiments
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 214 kcal, ServingSize 1 serving
NITER KIBBEH--ETHIOPIAN SPICED CLARIFIED BUTTER
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."
Provided by under12parsecs
Categories Sauces
Time 1h5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- 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.
NITER KIBBEH - ETHIOPIAN SPICE INFUSED BUTTER
This recipe is used in a variety of Ethiopian dishes, from stews to lentils to greens. I find it is even good on popcorn!
Provided by Lynette ! @breezermom
Categories Other Sauces
Number Of Ingredients 8
Steps:
- Place all the ingredients in a saucepan and heat over the lowest possible setting.
- Stir a few times until the butter melts completely. It must bubble a little, but never boil.
- To clarify the butter you must scoop out the foam that forms at the top of the warm butter, until no more foam develops and the butter is really clear. Depending on the butter you are using, this should take between 10 and 30 minutes.
- Pass the butter through a sieve lined with cheese cloth or a coffee filter. Transfer the butter to a lidded glass jar; let it cool and store in the refrigerator.
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