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Niter Kibbeh

Butter melted slowly with ginger, garlic and spices, then strained clear — the perfumed cooking fat that gives Ethiopian stews their depth, and keeps for months without refrigeration.

Quelle

Rezept von Ethiopian home kitchens · 🏺 Traditionell · Everyday Ethiopian cooking — the injera table where stews are ladled straight onto the bread and everyone eats from one platter with their hands.

Ethiopian & Eritrean · cooking fat — An ownerless traditional preparation, so no cook is credited. The cited article confirms niter kibbeh as clarified butter infused with spices including fenugreek, cardamom, ginger and garlic, used as the base fat of Ethiopian and Eritrean cooking. Quantities and method here are this book's own.

Hintergrund auf Wikipedia ↗

Zubereitung im Video · 3 Videos

kitchenstagram Lucia JacksonBalè Moya
⏱ 45 Min.🍽 24 Portionen🔥 100 kcal🇪🇹 Äthiopien
HalalVegetarischGlutenfreiNussfrei

Zubereitung

  1. Melt the butter in a heavy pan over the lowest heat. Let it come up to a bare simmer without stirring.

  2. Skim off the white foam that rises to the surface and discard it.

  3. Add all the aromatics and spices and keep it barely bubbling for 25–30 minutes.

  4. Watch for the milk solids at the bottom turning golden and the butter going clear. Stop there.

    💡 Once those solids brown past golden the whole batch tastes burnt — there is no rescuing it.

  5. Strain through a fine sieve lined with muslin into a clean, dry jar. Discard the solids and aromatics.

  6. Cool uncovered, then seal. It sets soft and keeps for months in a cupboard.

💡 Tipps

  • One spoonful is what separates a stew that tastes Ethiopian from one that tastes merely spicy.
  • Vegan version: use a neutral oil and infuse it the same way. Not traditional, but the aromatics carry it.
  • Any water left in the jar will spoil it. Make sure the jar is bone dry before pouring.

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