Niter Kibbeh (Ethiopian Spiced Clarified Butter)

Ghee is a clarified butter popularly used in Ethiopia for almost everything and gives stews such as doro wat a richer flavor. Every cook has a unique niter kibbeh recipe but this recipe is a great place to start because of its moderate flavor. It includes onions, black peppercorns, and kalonji, among other spices, giving it a fantastic, fragrant taste.

Before fridges became a staple household item in Ethiopia, the spices preserved the clarified butter so it lasted months longer than regular butter. Enjoy this niter kibbeh recipe!

Ingredients

• 1 pound unsalted butter cubed
• ¼ cup yellow onion chopped
• 3 tbsps fresh garlic minced
• 2 tbsps fresh ginger minced
• 1 cinnamon stick
• 1 tsp whole black peppercorns
• 3 black cardamom pods not the green cardamom variety
• 3 whole cloves
• 1 tsp fenugreek seeds
• 1 tsp coriander seeds
• 1 tsp dried oregano
• ½ tsp kalonji or cumin seeds or nigella seeds
• ¼ tsp ground nutmeg
• ¼ tsp ground turmeric

Instructions

• Combine all the ingredients in a saucepan over low heat.
• Allow to cook for 45 minutes. Remove from the stove. Sift the butter through a sieve to remove any larger pieces. Strain as many times as necessary until the butter is completely clear and devoid of residue.
• Allow the butter to cool somewhat before placing in a jar or container. Store in the refrigerator for 2 months, away from heat and sunlight.