NITER KIBBEH: ETHIOPIAN SPICED BUTTER
Provided by Food Network
Time 25m
Yield 9 cups
Number Of Ingredients 5
Steps:
- Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
- This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
NITER KIBBEH--ETHIOPIAN SPICED CLARIFIED BUTTER
Found on whats4eats.com The site states "Niter kibbeh - a spice-infused, clarified butter - is a ubiquitous cooking medium in Ethiopian cuisine. It adds an incomparable flavor to dishes. Plain butter or oil can be substituted in Ethiopian recipes if you don't have the time to make niter kibbeh, but something special will be missing."
Provided by under12parsecs
Categories Sauces
Time 1h5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Place the butter in a small saucepan and melt over low heat. Add the remaining ingredients and simmer on the lowest possible heat for about 1 hour.
- Pour the clear golden liquid off the top leaving all the solids in the bottom of the pan. Strain through cheesecloth if necessary. Discard solids.
- Store in the refrigerator or freezer and use as needed.
NITER KIBBEH: ETHIOPIAN SPICED BUTTER
Make and share this Niter Kibbeh: Ethiopian Spiced Butter recipe from Food.com.
Provided by Food.com
Categories African
Time 25m
Yield 9 cups
Number Of Ingredients 5
Steps:
- Melt the butter on low heat in a large pot.
- Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor.
- Pour into the butter. Add the dried koseret.
- Bring to a boil then simmer for 15 to 20 minutes.
- Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
Nutrition Facts : Calories 2170.1, Fat 245.5, SaturatedFat 155.5, Cholesterol 650.7, Sodium 33.3, Carbohydrate 0.2, Sugar 0.2, Protein 2.6
NITER KIBBEH
A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.
Provided by Cheryl Slocum
Categories Butter Ginger Garlic Cinnamon Cumin Pepper Sauce Spice Herb Peanut Free Soy Free Wheat/Gluten-Free
Yield Makes about ¾ cup
Number Of Ingredients 11
Steps:
- Stir softened butter and koseret together in a medium bowl. Cover and let sit 1 day.
- Transfer butter to a small saucepan and heat over low until melted.
- Mash ginger and garlic into a paste in a mortar and pestle. (Or, smash on a cutting board with the side of a chef's knife.) Add to butter mixture.
- Coarsely grind cinnamon stick, beso bela, fenugreek, korerima, nigella seeds, cumin seeds, and peppercorns in a spice mill or with a mortar and pestle. (Alternatively, you can crush on a cutting board with a heavy saucepan). Add to butter mixture and once butter is completely melted, stir once to combine. Simmer gently, adjusting heat if needed, 30 minutes.
- Remove butter mixture from heat and carefully skim away milk fats and any spices that have accumulated on the surface; discard. Strain niter kibbeh through a cheesecloth-lined fine-mesh sieve into an airtight container. Cover and chill. Do ahead: Niter kibbeh can be made 3 months ahead. Keep chilled.
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- Toast the whole spices over medium heat in a dry skillet for a few minutes until very fragrant. Be careful not to scorch the spices or they will become bitter. Set aside.
- Place all the ingredients in a medium saucepan and bring it to an extremely low simmer. Continue to simmer over low for at least one hour or up to 90 minutes. BE VERY CAREFUL NOT TO BURN THE BUTTER. If it burns it will be bitter and there is no salvaging it.
- Pour everything through a fine-mesh cheesecloth. (No need to skim off the foam, everything will be removed during straining.) Pour the niter kibbeh into a jar, let it cool, and cover so that it is airtight. It will keep at room temperature for several weeks, in the fridge for at least a couple of months, and even longer in the freezer (it will be hard in the fridge and freezer, let it come to room temp for easy scooping). Makes about 2 cups.
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