Niter Kibbeh
Spiced clarified butter infused with ginger, garlic, and warming spices. The foundation of Ethiopian cooking, fragrant and deeply flavorful.
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
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1
Melt 1 lb unsalted butter in a small saucepan over low heat.
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2
Add 1/2 chopped onion, 3 tbsp sliced fresh ginger, and 8 crushed garlic cloves to the butter.
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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.
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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.
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5
Remove from heat and let cool slightly.
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6
Carefully pour the infused butter through a fine-mesh strainer lined with cheesecloth, leaving the solids behind.
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7
Transfer the clarified butter to a clean glass jar.
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8
Store at room temperature for up to 1 month, or refrigerate for up to 3 months.