Vegan Niter Kebbeh Ethiopian Butter Recipes

Steps:

• Chop onions.
• In a soup pot gradually the heat the oil and margarine to bubbling.
• When the top is covered with foam add the other ingredients and reduce to simmer for 45 to 60 minutes.
• Take the pot off the heat, and pour through a cheesecloth into a heat-resistant container. Discard the spices and solids.
• Cover tightly and store in the refrigerator for up to 2 months.

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.

Steps:

• Place butter in a medium sauce-pan over low heat and melt.
• Simmer until the surface is completely coated with foam. Take care not to let it brown.
• While simmering, skim off the foam as it rises to the surface until completely clear.
• Add all the remaining ingredients. Continue cooking on low heat for about 15- 20 minutes. Pass it through a cheese cloth or sieve . It is now ready to be used . It can be stored in a tightly covered container for about a month in the fridge.

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.