Spiced Butter (Niter Kibbeh)
Recipe type: Pantry
Cuisine: African
Serves: 1½ cups
Niter Kibbeh is a staple of Ethiopian cuisine and is used as a base in just about every dish, including Doro We't. Clarifying the butter, removes the milk solids, allowing you to use it over higher heat without burning.
  • 1 pound unsalted butter
  • ½ medium red onion, roughly chopped
  • 3 garlic cloves, smashed
  • 1 inch piece of ginger, thinly sliced
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon cardamon seeds
  • 1 stick cinnamon
  • 4 whole cloves
  • ½ teaspoon turmeric
  1. To make clarified butter, simply melt the unsalted butter in a saucepan over low heat. Continue to cook and as the foam rises to the top, remove the milk solids with a spoon. Continue to do this until there is no foam left and the butter is clear.
  2. Add the remaining ingredients and cook for 15 minutes, stirring occasionally.
  3. Allow to contents to cool slightly and the spices settle. Strain through a fine meshed sieve.
  4. May be used right away or stored in the refrigerator for up to 3 weeks.
* Adapted from Marcus Samuelsson, The Soul of a New Cuisine
Recipe by at http://hapanom.com/doro-wet/