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Niter Kebbeh (Spiced Clarified Butter)

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Submitted by myself

Niter kebbeh, Ethiopian spiced clarified butter infused with ginger, turmeric, cardamom, fenugreek, cinnamon, and cloves. The foundation of Ethiopian cooking.

YIELD

1 servings

PREP

15 min

COOK

45 min

READY

60 min

Niter kebbeh is the aromatic backbone of Ethiopian cuisine. It’s clarified butter infused low and slow with a fragrant mix of spices that transforms plain butter into liquid gold with a completely different flavor profile than anything you’d find in French or Indian cooking.

The process is straightforward: melt unsalted butter, let it foam, add the aromatics, and simmer gently for 45 to 60 minutes. During that time, the milk solids sink, the water evaporates, and the butterfat absorbs the flavors of fresh ginger, garlic, onion, turmeric, crushed cardamom, cinnamon, cloves, fenugreek, nutmeg, and basil. That’s a lot of spice for one pot of butter, and that’s exactly the point.

Straining through cheesecloth at the end removes every solid and leaves you with a clear, deeply aromatic cooking fat. The turmeric tints it a gorgeous golden color.

Because the milk solids are removed, niter kebbeh has a much higher smoke point than regular butter and keeps in the fridge for up to two months. Use it anywhere you’d cook with ghee: sautéing onions for a stew, finishing grains, or brushing on injera.

Pro Tips

  • Keep the heat low and steady. Bubbling too hard toasts the milk solids and gives the butter a bitter, burnt taste.
  • The butter is ready when the surface looks clear and transparent, not cloudy. If you can see through it, it’s done.
  • Strain while hot through a fine cheesecloth or coffee filter. Cool butter solidifies and won’t pass through.
  • Use a light-colored pan so you can see the milk solids browning on the bottom and catch it before they burn.

Variations

  • Add a teaspoon of Ethiopian berbere spice for an extra layer of heat and complexity.
  • Include a few strips of fresh lemon peel for a citrusy brightness.
  • Use this as a finishing butter drizzled over roasted vegetables or grilled meat for instant Ethiopian flavor.

Ingredients

1 453.6
POUND G UNSALTED BUTTER
¼ 59
CUP ML ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
pressed
2 10
TEASPOONS ML GINGER ROOT
fresh, grated
½ 2.5
TEASPOON ML TURMERIC
4 4
EACH EACH CARDAMOM SEED
crushed *
1 1
EACH EACH CINNAMON STICK *
2 2
EACH CLOVES *
0.6
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML FENUGREEK SEED
ground
1 15
TABLESPOON ML BASIL
fresh, or 1 teaspoon dried basil

Directions

In a small saucepan, gradually melt the butter and bring it to bubbling.

When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.

Gently simmer, uncovered, on low heat.

After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat resistant container.

Discard the spices and solids.

Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 520g (18.3 oz)
Amount per Serving
Calories 3304 100% from fat
 % Daily Value *
Total Fat 369g 567%
Saturated Fat 233g 1167%
Trans Fat 0g
Cholesterol 976mg 325%
Sodium 56mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 232% Vitamin C 16%
Calcium 16% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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