📝 About This Recipe
Niter Kibbeh is far more than just clarified butter; it is the aromatic backbone that defines the rich, complex flavors of Ethiopian cooking. Infused with a symphony of toasted spices, fresh aromatics like ginger and garlic, and the unique citrus notes of korarima, this golden elixir transforms every dish it touches. Whether it is the foundation of a spicy Doro Wat or drizzled over warm injera, this butter is a labor of love that fills your kitchen with an intoxicating, soulful fragrance.
🥗 Ingredients
The Fat
- 1 pound Unsalted Butter (high-quality, grass-fed preferred)
Fresh Aromatics
- 1/2 cup Red Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
Whole and Ground Spices
- 1 teaspoon Korarima (Ethiopian Cardamom) (seeds toasted and ground; or sub black cardamom)
- 1/2 teaspoon Fenugreek Seeds (whole)
- 1/2 teaspoon Cumin Seeds (whole)
- 1/2 teaspoon Black Peppercorns (whole)
- 1 piece Cinnamon Stick (about 2 inches long)
- 3-4 pieces Whole Cloves
- 1/2 teaspoon Turmeric Powder (for a vibrant golden color)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Dried Oregano or Koseret (Koseret is traditional if available)
👨🍳 Instructions
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1
Place the pound of unsalted butter in a heavy-bottomed medium saucepan over medium-low heat.
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2
Allow the butter to melt slowly and completely without browning. It should just begin to bubble gently.
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3
Once melted, increase the heat slightly until the butter reaches a steady simmer. You will notice a white foam rising to the top; these are the milk solids separating.
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4
Add the finely chopped red onion, minced garlic, and grated ginger to the simmering butter. Stir gently to combine.
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5
Incorporate the spices: add the korarima, fenugreek, cumin, peppercorns, cinnamon stick, cloves, turmeric, nutmeg, and dried herbs.
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6
Reduce the heat to the lowest possible setting. The butter should barely whisper with small bubbles; a hard boil will burn the spices and ruin the delicate flavor.
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7
Simmer the mixture uncovered for 60 to 90 minutes. Do not stir frequently, as you want the milk solids to settle at the bottom of the pan.
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8
As it cooks, the liquid will transition from cloudy to a clear, translucent golden color. The foam on top may become thin or turn slightly crisp.
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9
Keep a close eye on the bottom of the pan. Once the milk solids at the bottom have turned a light golden brown (but not dark brown or black), the butter is ready.
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10
Turn off the heat and let the butter sit undisturbed for 10 minutes to allow all remaining solids to settle completely.
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11
Prepare a clean glass jar and line a fine-mesh strainer with several layers of cheesecloth or a paper coffee filter.
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12
Slowly and carefully pour the butter through the cheesecloth into the jar, leaving the browned solids at the bottom of the saucepan behind.
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13
Allow the Niter Kibbeh to cool to room temperature. It will solidify into a soft, creamy texture as it cools.
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14
Seal the jar tightly and store it in the refrigerator. It will stay fresh and aromatic for up to 3 months.
💡 Chef's Tips
Use the highest quality butter you can find; grass-fed butter has more vitamins and a deeper natural color. Never leave the pot unattended during the final stages of simmering, as the transition from perfectly toasted to burnt happens quickly. If you cannot find Korarima, use Black Cardamom (the smoky variety) rather than Green Cardamom for a more authentic profile. Save the spiced solids left in the strainer! They are delicious stirred into a bowl of warm lentils or spread on toast. Ensure your storage jar is completely dry; even a drop of water can cause the clarified butter to spoil prematurely.
🍽️ Serving Suggestions
Essential for making Doro Wat (Ethiopian Chicken Stew) or Misir Wat (Red Lentil Stew). Drizzle it over Kitfo (Ethiopian Steak Tartare) for a rich, silky finish. Use it to sauté vegetables like cabbage and carrots for an instant Ethiopian flavor profile. Stir a tablespoon into hot breakfast porridge or Genfo for a savory, spiced kick. Brush it over warm flatbreads or pita as a flavorful alternative to plain butter.