niter kibbeh: how to make authentic Spiced butter bliss
what is niter kibbeh
Once upon a time, in the highlands of Ethiopia there lived a butter that was more than just a butter. It was named Niter Kibbeh. Imagine a butter that was so rich that, it could make a croissant blush. Picture a butter so fragrant, it could seduce a loaf of sourdough. A butter with swagger. That’s Niter kibbeh for you. Niter kibbeh was born in the heart of Addis Ababa. It was brought to life by our wise Ethiopian grandmothers whispering ancient incantations -cumin, coriander, cardamom—into bubbling butter.
Why niter kibbeh?
But what makes Niter Kibbeh so enchanting? It’s the spices, my friend. The butter plays host to a clandestine gathering of flavor. Like a masquerade ball where each spice wears a tiny mask. All the spices used to make Niter Kibbeh play a role in bring out its rich nature. Like turmeric adds its sunny glow, while the cloves are the rebels, always pushing the boundaries. Creating this spicy Ethiopian clarified butter is like composing a love letter to your taste buds. And I am going to take you this amazing experience step by step. I will also provide you with storage tips and what dishes to use it in. I’ll also share with you guys my own experiences with making this butter. And the various variations I’ve made.
ingredients breakdown
The key to crafting authentic and remarkable niter kibbeh is in the ingredients used. Some of these ingredients require explanation, such as Korerima, Besobela, and Kosseret. These are not made-up terms; they are real spices. Korerima, an Ethiopian variety of cardamom, is not the usual cardamom. It’s as if the common cardamom took a journey through a land of spices. Korerima features large pods that are brown, sometimes black.
Besobela, also known as “Ethiopian sacred basil,” is distinct from regular basil. Besobela has a flavor reminiscent of sweet basil but lacks the anise-like undertones. Instead, it offers a more pronounced spice profile.
Let’s talk about Kosseret. No, it’s not a corset, for those fashion enthusiasts reading along. Kosseret is an Ethiopian herb that introduces a zesty flair to your cooking endeavors. While it may not be as well-known as its basil relatives, Kosseret offers a distinctive flavor to dishes. Its taste is reminiscent of basil with a lemony twist, making it a key ingredient in the Niter Kibbeh recipe.
To prepare Niter Kibbeh, a selection of fresh ingredients and whole spices are essential. I will detail the contribution of each ingredient to the recipe, allowing you to grasp its essence and adjust it to your preference. After all, cooking is an art form, and each artist has their own style.
Whole spices
The spices you’ll be needing are:
- Turmeric – Gives a vibrant golden color, also has a mild earthy and slightly bitter undertone.
- Korerima(defined in the first paragraph of this subtitle) – Its flavor is warm, citrusy, and slightly floral (Vital ingredient)
- Nutmeg – adds warmth and depth.
- Cumin – complements the other spices.
- Cloves – A hint of clove’s sweet-spicy magic
- Besobela(defined in the second paragraph of this subtitle) – adds complexity — herbaceous, peppery, and unlike and any other basil.
- Kosseret(defined in the third paragraph of this subtitle) – grassy, lemony and unexpected unique flavor.
- Love and Patience – Well not an ingredient but equally essential as the rest.
fresh ingredients
Apart from spices you also need a few fresh ingredients to make this recipe. Let’s check them out shall we:
- Yellow onions – to add depth and sweetness.
- Garlic – Introduces a warm, earthy note.
- Ginger – Brings a touch of Spiciness and balances the richness of the butter.
Nitter kibbeh
Equipment
- 1 large pot or saucepan
- 1 coffee grinder or food processor
- 1 Non-stick skillet
Ingredients
Ground Spices
- ¼ tsp ground nutmeg.
- ¼ tsp ground turmeric.
Whole spices
- ½ tsp cumin seeds
- 1 tbsp cinammon stick (about 2 inches)
- 1 tsp whole black peppercorns
- 1 tsp fenugreek seeds
- 1 tsp coriander seeds
- 1 tsp dried oregano
- 3 whole cloves
- 3 korerima or indian cardamom pods (don't do green, and if you have to check tips below)
Fresh ingredients
- ¼ cup yellow onion (chopped)
- 1 pound unsalted butter (cubed)
- 2 tbsp fresh ginger (minced)
- 3 tbsp fresh garlic (minced)
Optional (but only if there are not available)
- 1 tbsp Besbola
- 1 tbsp Kosseret
Instructions
- Toast the whole spices in a skillet over low heat (be careful not to burn, otherwise you'll get a bitter taste)
- In a coffee grinder, combine the toasted spices and the ground spices, and blend
- In a large pot or a saucepan, melt the butter on low heat.
- Add the powdered spice mixture to the melted butter.
- Stir in the dried Kosseret and Besbola.
- Bring the mixture a simmer on very low heat. Continue to simmer over low heat for an hour.
- Allow this to cool. Then sieve through a cheesecloth and store in an airtight glass jar.
Notes
- Be extra careful not to burn the butter, otherwise all your efforts will go to waste. Observe the color. it’ll start out as bright yellow. But as it cooks and infuses with spices, it will turn a rich golden color.
- When it reaches this hue, and your kitchen is filled with warm, aromatic notes. It’s a good sign your niter kibbeh is ready.
- Besobela and Kosseret add unique flavors. If you can find them use them. But if you can’t the niter kibbeh will be sweet without them.
Utensils Needed
The utensils required for this recipe are listed above. If you already possess the specified utensils, that’s great, but if not, or if you’re considering upgrading your kitchenware, I offer several recommendations available in my Amazon store. Links to these items will be provided below.
- Non-stick skillet – T_fal Ultimate Hard Anodized Non-stick Frying Pan
- Coffee Grinder – Cuisinart Coffee Grinder1, Blade Grinder
- Saucepan – Cuisinart 1.5 Quart Saucepan
Where to use niter kibbeh
The best thing about niter kibbeh is its versatility. You can use it in any recipe that calls for butter. Be it stews, lentils, sauces, gravies, vegetables, eggs, meat or even spreading it on sandwiches. I’ll give you a few Ethiopian recipes below:
- Misir wat – This is a flavorful and spicy Ethiopian red lentil stew.
- Doro Wat – This has to be the most popular Ethiopian dish. It’s a spicy Ethiopian Chicken Stew renowned for its flavor.
- Awaze – This is an Ethiopian Spicy Dipping Sauce
Storage tips
- Room Temperature – If your refrigerator is broken no need to panic you can easily store niter kibbeh at room temperature for several weeks. All you need to do is store it in an airtight jar and tightly seal the jar.
- Refrigerator – If you store this spiced butter in the refrigerator, it will keep well up to two months. The flavors will continue to develop and intensify over time.
- Freezer – This option is for anyone who wants to make a large bulk and store it. Niter kibbeh can remain in the freezer for several months. When you are ready to use it just thaw it out and use it.
My own experience
As mentioned, I’ll share my personal experience with this recipe, including any substitutions. Niter Kibbeh is a spicy clarified butter where traditionally, butter is essential. However, for those who dislike butter, I’ve found alternatives. Replacing it with a cup of coconut oil and a quarter cup of margarine, although altering the flavor profile, serves as an excellent substitute. For those unable to source korerima or black cardamom, a blend of green cardamom, nutmeg, cloves, and ground black pepper can mimic the original flavors. While many may not support ingredient substitutions, I believe cooking is an art, and art thrives on versatility.
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