Ethiopian spiced butter, or niter kibbeh, is a must-have ingredient for tasty Ethiopian recipes. Spice-infused clarified butter delivers an incredible depth of flavor even when you’re not cooking African food. Ramp up any saute with versatile ghee.
When I lived in LA, we had access to authentic Ethiopian cuisine. How I miss those restaurants! But fortunately, their recipes are a breeze to recreate at home. All it takes is a little patience, a saucepan, spices, and a cheesecloth (or a strainer to remove the leftover spices and milk solids).
Simply simmer melted butter, add the spices, and let it do its thing for about an hour. The ghee will turn a beautiful golden color with a nutty flavor. And since the butter has been clarified, you can use it at a higher heat, and it will last longer at room temperature.
Note: Clarified butter tastes and looks like butter. Ghee has to cook longer for a darker color and a delicious nutty flavor.
Why Spiced Ghee Works
First, fat is a great way to deliver aromatic flavor to rice, bread, and any stir-fry. Second, because the milk solids have been removed, you don’t have to worry about it burning as quickly or going bad. And third, if your friends have a dairy sensitivity (or are on a paleo diet), a lot of times they can enjoy the rich buttery flavor without suffering.
It’s also versatile. Switch out ingredients you don’t have and add what you do. When I read Marcus Samuelsson’s interpretation of this spiced butter, I jumped on it. The basil takes it over the top.
How to Make Niter Kibbeh
- Melt the butter in a medium saucepan on low heat. (Photo 1)
- Simmer without letting it brown until the surface is completely coated with foam. (Photo 2)
- Skim off the foam as it rises to the surface while cooking until nothing more remains. It should be transparent. (Photo 3)
- Add the onions, garlic, cardamom, fenugreek, cumin, ginger, nutmeg, oregano, turmeric, and basil. (Photo 4)
- Continue cooking on low heat for 15-20 minutes. The milk solids will toast on the bottom of the pan.
- Strain it through a cheesecloth or sieve. Use it immediately or store it in a tightly covered container.
Recipe Tips
- After stirring in the spices, don’t stir again until ready to strain.
- Strain while it’s still hot. It will solidify and look almost like butter when it cools.
Storage Instructions
A wide-mouth glass jar with a plastic lid is the best storage container. I absolutely love that ghee will last up to six months at room temperature and a year or more in the fridge.
How to Use Ethiopian Spiced Butter
My favorite is lentils, but it goes great in collard greens and cabbage. Hearty yataklete kilkil with potatoes doesn’t always have it, but it definitely won’t hurt. Sometimes, I slather it on a piece of toast for a happy dance.
More Awesome Spicy Sauce Recipes to Try
By Imma
This blog post was originally published in October 2015 and has been updated with additional tips and gorgeous photos.