Niter Kibbeh – Ethiopian Clarified Flavoured Butter

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

Ingredients:

Butter-1 cup

Onion-1/4 cup

Garlic-2 cloves

Ginger, grated-2 tsp

Turmeric Powder-1/2 tsp

Cardamom, crushed-4

Cinnamon-1

Clove-2

Nutmeg-1/8 tsp

Ground Fennel-1/4 tsp

Dried Basil-1 tsp

Procedure:

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.

Yesmir Wot ( click on image for recipe)

Ayib Be Gomen (click on image for recipe)

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Niter Kibbeh Recipe

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Ingredients

  

Ingredients

• Butter-1 cup
• Onion-1/4 cup
• Garlic-2 cloves
• Ginger grated-2 tsp
• Turmeric Powder-1/2 tsp
• Cardamom crushed-4
• Cinnamon-1
• Clove-2
• Nutmeg-1/8 tsp
• Ground Fennel-1/4 tsp
• Dried Basil-1 tsp

Instructions

 

Procedure

• 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.