Nit Ir Qibe Spiced Butter Recipes

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AUTHENTIC NITER KIBBEH (ETHIOPIAN SPICED CLARIFIED BUTTER)



Authentic Niter Kibbeh (Ethiopian Spiced Clarified Butter) image

Wonderfully versatile, this famous Ethiopian spiced clarified butter will add life and flavor to a wide variety of dishes! (See blog post for ideas.)

Provided by Kimberly Killebrew

Categories     condiment

Time 1h15m

Number Of Ingredients 16

1 pound unsalted butter, cubed
1/4 cup chopped yellow onion
3 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger
1 2-inch cinnamon stick
1 teaspoon whole black peppercorns
3 BLACK cardamom pods ((not the green cardamom variety))
3 whole cloves
1 teaspoon fenugreek seeds
1 teaspoons coriander seeds
1 teaspoon dried oregano
1/2 teaspoon cumin seeds
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
1 tablespoon besobela (,if you can find it, otherwise omit (see blog post))
1 tablespoon kosseret (,if you can find it, otherwise omit (see blog post))

Steps:

  • Toast the whole spices over medium heat in a dry skillet for a few minutes until very fragrant. Be careful not to scorch the spices or they will become bitter. Set aside.
  • Place all the ingredients in a medium saucepan and bring it to an extremely low simmer. Continue to simmer over low for at least one hour or up to 90 minutes. BE VERY CAREFUL NOT TO BURN THE BUTTER. If it burns it will be bitter and there is no salvaging it.
  • Pour everything through a fine-mesh cheesecloth. (No need to skim off the foam, everything will be removed during straining.) Pour the niter kibbeh into a jar, let it cool, and cover so that it is airtight. It will keep at room temperature for several weeks, in the fridge for at least a couple of months, and even longer in the freezer (it will be hard in the fridge and freezer, let it come to room temp for easy scooping). Makes about 2 cups.

Nutrition Facts : Calories 67 kcal, Carbohydrate 12 g, Protein 2 g, Sodium 12 mg, Fiber 3 g, Sugar 1 g, ServingSize 2 teaspoons

ETHIOPIAN SPICED BUTTER (NITER KIBBEH)



Ethiopian Spiced Butter (Niter Kibbeh) image

Niter Nibbeh a spice-infused clarified butter that is ever- present in Ethiopian cooking with an astonishing depth of flavor.

Provided by Imma

Categories     Condiment

Time 30m

Number Of Ingredients 11

1 pound unsalted butter
1 small onion (coarsely chopped)
3 tablespoons finely chopped garlic
1 Teaspoon cardamom
1 Teaspoon fenugreek seeds
1 teaspoons ground cumin
1-2 tablespoons finely chopped ginger root
¼ teaspoon grated nutmeg
1 teaspoon dried oregano
½ teaspoon ground turmeric
5-6 Basil leaves

Steps:

  • Place butter in a medium saucepan and melt completely on low heat.
  • Simmer without letting it brown, until the surface is completely coated with foam.
  • Skim off the foam as it rises to the surface while cooking until nothing more remains.
  • It should look quite transparent. Now, add all the ingredients: onions, garlic, ginger cumin, cardamon, oregano, turmeric, nutmeg, and basil. Continue cooking on low heat for about 15- 20mins.
  • Pass it through a cheesecloth or sieve. It is now ready to be used. Store in a tightly covered container for about a month in the fridge.

NIT'IR QIBE (SPICED BUTTER)



Nit'ir Qibe (Spiced Butter) image

The mixture known as Nit'ir qibe, is kept handy in most Ethiopian kitchens to add flavor to meat and vegetable stews. In fact, virtually no meal in Ethiopia is made without nit'ir qibe, which gives the cooking its signature flavors.

Provided by momaphet

Categories     Ethiopian

Time 30m

Yield 6 TBLS

Number Of Ingredients 10

1/4 lb unsalted butter
1/8 medium red onion, coarsely chopped
1 garlic clove, minced
1 3/4 inches piece ginger, peeled and finely chopped
1/4 teaspoon fenugreek seeds
1/4 teaspoon ground cumin
1/4 teaspoon cardamom seed
1/4 teaspoon dried oregano
1/8 teaspoon ground turmeric
2 -3 basil leaves

Steps:

  • Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally.
  • Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using.
  • Store in the refrigerator in a tightly covered container for up to 3 weeks.

Nutrition Facts : Calories 142.9, Fat 15.5, SaturatedFat 9.7, Cholesterol 40.7, Sodium 2.8, Carbohydrate 1.5, Fiber 0.5, Sugar 0.1, Protein 0.5

SPICED BUTTER



Spiced Butter image

Provided by Marcus Samuelsson

Categories     Ginger     Ramadan     Butter     Cardamom     Cumin

Yield Makes 1 1/2 cups

Number Of Ingredients 10

1 pound unsalted butter
1/2 medium red onion, coarsely chopped
1 garlic clove, minced
One 3-inch piece ginger, peeled and finely chopped
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 teaspoon cardamom seeds
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
8 basil leaves

Steps:

  • Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally.
  • Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using.

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