Niter Kebbeh Spiced Ghee Recipes

SPICED GHEE RECIPE (NITER KIBBEH)

Steps:

• Turn the Instant Pot to the lowest SAUTE setting and add the whole spices (cardamom pods, cloves, cumin seeds, black peppercorns, and cinnamon sticks, if using). Toast until fragrant or for about 5 minutes.
• Add the onion, garlic, and ginger and saute for about 3 minutes.
• Add the rest of the spices and the butter to the Instant Pot. Stir on the lowest SAUTE setting until the butter melts.
• Once the butter has melted, set a timer for 10 minutes. Stir every minute or two during this time. The butter should come to a low simmer.
• A foam will start to form on top of the butter, but eventually this foam will settle and will sink to the bottom.
• When the foam has mostly settled at the bottom (this should take until your timer goes off), turn the Instant Pot off but leave the liner in the pot. Allow the butter to continue cooking with the residual heat for another 10 minutes, stirring occasionally. The proteins (the foam) that sank to the bottom should turn a golden brown color and everything should be almost completely settled. See photos above for visual cues.
• Once the butter is finished cooking, line a mesh strainer with a cheesecloth and place on top of a glass bowl. Ladle the ghee into the mesh strainer so that only the clear ghee is left over and all of the spices are removed.
• Serve with anything you'd like. Enjoy!

AUTHENTIC NITER KIBBEH (ETHIOPIAN SPICED CLARIFIED BUTTER)

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.

NITER KEBBEH

Steps:

• In a small saucepan, gradually melt the butter and bring it to bubbling.
• When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.
• Gently simmer, uncovered, on low heat.
• After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat-resistant container.
• Discard the spices and solids.
• Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.
• Note: A good quality olive or other oil may be substituted for the butter.

NITER KEBBEH (SPICED GHEE)

Steps:

• In a heavy saucepan, heat butter very slowly over low heat until it has melted completely without any browning. Increase heat and bring melted butter to a boil just until top is covered with foam.
• Stir in onion, garlic, ginger, turmeric, cardamom, cinnamon, clove nutmeg fenugreek seeds and basil. Lower heat to lowest possible setting, and simmer, uncovered, for 45 minutes. A clear layer of liquid will be at the top of the pan, and golden brown solids on the bottom.
• Pour clear liquid into a jar, straining it through several layers of cheesecloth. Discard seasonings and solids. Cover tightly and store in refrigerator, or at room temperature.