Fragrant and spicy, this butter is frequently used to saute and flavor Ethiopian dishes. Purifying the butter by skimming the foam lowers the fat content of the butter. This butter is used in our Chicken Stew (Doro Wat), Braised Cabbage, Carrots and Potatoes, Braised Beef with Peppers (Zilzil Tibs) and Red Lentils (Misr Wat) recipes.
Recipe courtesy of Miriam Garron
Print
Spiced Butter (Niter Kibbeh)
Total:
40 min
Active:
10 min
Yield:
1 1/4 cups
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
1 1/4 cups
Level:
Easy

Ingredients

  • 1 pound unsalted butter
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon whole allspice berries
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon dried oregano
  • 1/2 teaspoon turmeric
  • 6 black cardamom pods, crushed lightly with a knife blade
  • 2 cloves garlic, coarsely chopped
  • 1 small yellow onion, chopped

Directions

1. Melt the butter in a small saucepan over medium-low heat, swirling occasionally. Stir in the ginger, allspice, fenugreek, oregano, turmeric, cardamom, garlic and onions, and bring to a simmer. Simmer until the butter is clear and the milk solids remain on the bottom of the pan, about 30 minutes. Reduce the heat to low if the butter is boiling too quickly--if it burns it will taste bitter. 

2. Line a strainer with dampened cheesecloth. Skim the foam from the top of the butter and discard. Ladle the butter through the strainer, leaving behind the milk solids on the bottom of the pan. Use immediately, or cool and then refrigerate in a covered container until ready to use.

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