Ethiopian Spiced Clarified Butter (Niter Kibbeh)

By Alqualonde

Niter kibbeh or nit'ir qibe is a clarified butter similar to ghee, and it's simple to make on your home stove. By separating the butterfat from the milk solids and water, what you're left with is a rich, creamy cooking fat with a higher smoke point and a longer shelf life. Seasoned with aromatics and spices, the Ethiopian version lends depth of flavor to slow-cooked stews like doro wat, braised vegetables, and sautéed meat (or even tofu!) called tibs.

Ingredients

• Optional additional spices:
• Makes about 1 cup
• 1 pound butter
• 4-5 cloves garlic, minced
• 1 small yellow onion, chopped
• 1 tablespoon grated ginger
• 1 1/2 teaspoons coarsely ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon cardamom seeds
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon cumin seeds or kalonji/nigella seeds
• 1 cinnamon stick
• 1 clove

Preparation

Step 1

Place all ingredients in a saucepan over medium-low heat. As foam rises to the top, skim it off with a spoon. If it rises too much like it is going to boil over, lower the heat.

Continue simmering gently until there is no more foam, about 30 minutes. It is done when the butter is clear on top and the solids sink to the bottom. Remove from heat.

Place a strainer over a heat-proof bowl and line it with cheesecloth or a coffee filter. Pour the butter through the strainer and discard the solids. Strain as many times as necessary to achieve a completely clear butter with no residue or spices.

Let the butter cool slightly and pour it into a jar or container. Store tightly covered in the refrigerator for up to a couple months or freeze for longer.