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Niter Kibbeh

Spiced clarified butter infused with ginger, garlic, and warming spices. The foundation of Ethiopian cooking, fragrant and deeply flavorful.

25 minEasyServes 8190 cal/serving

EthiopianSauceStovetopVegetarianGluten-Free

Ingredients

  • 1 lb unsalted butter
  • 3 tbsp fresh ginger, sliced
  • 8 garlic cloves, crushed
  • 1/2 onion, chopped
  • 1/4 tsp ground cinnamon
  • 4 cardamom pods, crushed
  • 4 whole cloves
  • 1/8 tsp ground nutmeg
  • 1/2 tsp dried fenugreek leaves
  • 1/8 tsp black pepper

Instructions

  1. 1

    Melt 1 lb unsalted butter in a small saucepan over low heat.

  2. 2

    Add 1/2 chopped onion, 3 tbsp sliced fresh ginger, and 8 crushed garlic cloves to the butter.

  3. 3

    Add 1/4 tsp ground cinnamon, 4 crushed cardamom pods, 4 whole cloves, 1/8 tsp ground nutmeg, 1/2 tsp dried fenugreek leaves, and 1/8 tsp black pepper.

  4. 4

    Stir gently and simmer over very low heat for 10-12 minutes, allowing the spices to infuse without browning the milk solids too much.

  5. 5

    Remove from heat and let cool slightly.

  6. 6

    Carefully pour the infused butter through a fine-mesh strainer lined with cheesecloth, leaving the solids behind.

  7. 7

    Transfer the clarified butter to a clean glass jar.

  8. 8

    Store at room temperature for up to 1 month, or refrigerate for up to 3 months.

Questions

Can I make Niter Kibbeh dairy-free?

Yes. The dairy in this entry is 1 lb unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Niter Kibbeh ahead?

Yes, it takes well to being made ahead. Refrigerated in a sealed jar, it keeps four to five days. Dairy sauces separate when frozen; reheat gently with a splash of milk instead of freezing.

Can I halve or double Niter Kibbeh?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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