NIT'IR QIBE (SPICED BUTTER)
The mixture known as Nit'ir qibe, is kept handy in most Ethiopian kitchens to add flavor to meat and vegetable stews. In fact, virtually no meal in Ethiopia is made without nit'ir qibe, which gives the cooking its signature flavors.
Provided by momaphet
Categories Ethiopian
Time 30m
Yield 6 TBLS
Number Of Ingredients 10
Steps:
- Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally.
- Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using.
- Store in the refrigerator in a tightly covered container for up to 3 weeks.
Nutrition Facts : Calories 142.9, Fat 15.5, SaturatedFat 9.7, Cholesterol 40.7, Sodium 2.8, Carbohydrate 1.5, Fiber 0.5, Sugar 0.1, Protein 0.5
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.
NIT'R QIBE -- ETHIOPIAN SPICED BUTTER
Steps:
- 1. Heat butter in a small saucepan over medium-low heat, skimming the foam off the surface. Once the butter has begun to simmer gently, continue removing the foam until the butter is completely clear, about 30 minutes. Strain the butter through a fine sieve set over a bowl, leaving behind the milk solids at the bottom of the pan. 2. Stir cardamom seeds, fenugreek powder, and nigella seeds into the butter and mix well to combine. Cool and transfer to an airtight container; store in the refrigerator for up to 3 months. Use the nit'r qibe to make Doro Wot, Misr Wot, or Ayib Be Gomen.
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