Vegan Niter Kebbeh Ethiopian Butter Recipes
VEGAN NITER KEBBEH (ETHIOPIAN BUTTER)
Niter Kebbeh is essential to Ethiopian cooking, and is great for experimental fusion cooking. You may want to make a berbere spice paste as well.
Provided by quantumshanti
Categories African
Time 1h40m
Yield 1 lb, 24 serving(s)
Number Of Ingredients 13
Steps:
- Chop onions.
- In a soup pot gradually the heat the oil and margarine to bubbling.
- When the top is covered with foam add the other ingredients and reduce to simmer for 45 to 60 minutes.
- Take the pot off the heat, and pour through a cheesecloth into a heat-resistant container. Discard the spices and solids.
- Cover tightly and store in the refrigerator for up to 2 months.
Nutrition Facts : Calories 153.6, Fat 17.1, SaturatedFat 2.6, Sodium 89.6, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.1
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.
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- In the meantime, warm up a dry cast iron skillet, or other heavy-bottomed skillet, over low heat. Add the spices and raise the heat to medium-high. Toast the spices, constantly stirring, for a couple of minutes or until they start to become fragrant.
- Add the toasted spices to the pan with the melted butter and stir. Allow the spices to infuse into the butter, over low heat, for about an hour. You want the butter to be good and warm, but no need to simmer.
- Line a fine mesh strainer with cheese cloth and set it over a small bowl. Pour the butter into the cheesecloth lined strainer so that it drains into the bowl. Squeeze the cheesecloth to wring out all of the spiced butter.
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