Can I use salted butter instead of unsalted butter?

Unsalted butter is preferred so you can control the flavor, but salted butter can work in a pinch. If you use salted butter, taste the finished niter kibbeh before adding it to a dish that is already seasoned.

Do I need cheesecloth to strain it?

Cheesecloth is ideal, but a clean tea towel can also work as the recipe states. The goal is to remove the browned milk solids and spices so the butter becomes clear.

How do I know when it is done?

It is ready when the milk solids have settled to the bottom and turned golden brown while the butterfat on top looks clear. The butter should remain gently simmering, not boiling hard.

How should I store niter kibbeh?

Store it tightly covered in the refrigerator or freezer. The recipe notes it will also keep for 2 to 3 months without refrigeration, but chilling helps preserve freshness longer.

What can I serve it with?

It is especially good on steamed vegetables, mashed potatoes, and steamed rice, and it can also add flavor to fried foods. Use it anywhere you want a rich, spiced butter finish.

Can this recipe be doubled?

Yes, it can be scaled up, but use a large, heavy pot and keep the heat very low so the milk solids settle and brown evenly without scorching.

Recipes

Niter Kibbeh

Name: Niter Kibbeh
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: about 2 cups
Cuisine: Ethiopian
Ingredients: 2 pounds unsalted butter; 1 small red onion, coarsely chopped; 3 tablespoons finely chopped garlic; 1-2 tablespoons finely chopped ginger root; 1 1/2 teaspoon The Spice House turmeric; 1 whole The Spice House clove; 1/8 teaspoon The Spice House freshly ground nutmeg; 1piece cinnamon stick, 1 inch; 1 green The Spice House cardamom pod

Although this recipe is basic to Ethiopian cooking, it tastes wonderful on many things: steamed vegetables, mashed potatoes, steamed rice, and can be used to add extra flavor to many fried foods.

Submitted by: Stephen Gross from Des Moines, Iowa
Yield: about 2 cups

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Ingredients

2 pounds unsalted butter
1 small red onion, coarsely chopped
3 tablespoons finely chopped garlic
1-2 tablespoons finely chopped ginger root
1 1/2 teaspoon turmeric
1 whole clove
1/8 teaspoon freshly ground nutmeg
1piece cinnamon stick, 1 inch
1 green cardamom pod

Preparation Instructions:

1. Heat the butter slowly until it is completely melted. Bring to a boil. Boil without browning until the surface is completely coated with foam. Skim off the foam.
2. Stir in all the remaining ingredients.
3. Reduce the heat to the lowest possible heat and simmer uncovered and undisturbed for at least 45 minutes or until all the milk solids are settled to the bottom and golden brown, and the butter on the top is clear.
4. Strain through several thicknesses of cheesecloth or a tea towel. Store tightly covered in the refrigerator (or freezer) although it will keep for 2 – 3 month without refrigeration.

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