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
1
1
1
1
1
2
1
¾
½
½
¼
Need to make a substitution?
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.