If you remember my Ethiopian meal, you would remember the niter kibbeh I used in two recipes. For this month long marathon, while I first read the word niter kibbeh, I thought it was some fancy dish. But further reading it, I understood that it is flavoured clarified butter. It adds a nice flavour to the dish. It is also called as niter qibe or tesmi. In Somali land it is known as subag soomaali and it is extensively produced and used in households and to preserve meats in nomadic culture. The version used by Somalis is little different. (source: Wiki)
The butter has a lovely yellow hue due to the turmeric added and has a nice unique aroma. After using it in the Ethiopian dishes, I had some left out. And today I sed it for a potato gravy along with the berbere spice powder. As soon as my hubby tasted, he asked what was different in the usual recipe. The butter makes a lot of difference and the aroma itself took me back to the Ethiopian meal. It is so strong and tastes so rich.
Recipe Source: The Sour Dough
Ginger, grated-2 tsp
Turmeric Powder-1/2 tsp
Ground Fennel-1/4 tsp
Dried Basil-1 tsp
In a pan, melt butter.
Add all the other ingredients and let it simmer until the butter becomes clear on top.
It will take 15-20 minutes.
Allow it to cool down a bit.
Pour it through a strainer.
Store the butter in a jar in fridge and use as required.
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