This is a simplified yet equally as tasty niter kibbeh recipe.
To make traditional niter kibbeh, you start with unsalted butter and then slowly simmer with the spices and herbs for about an hour.
As the butter simmers it separates and the solids are skimmed off to make a spiced clarified butter. I find it easier to start with ghee which is what I have done here. This popular spiced butter is added to Ethiopian stews but it is also delicious brushed onto grilled chicken, fish and vegetables for grilling or frying.
How to use niter kibbeh…
You will find a good selection of Ethiopian recipes on my blog that call for niter kibbeh. It is usually added at the end of cooking though it can also be added at the beginning.
This spiced ghee adds amazing flavour.
Is there a substitute for niter kibbeh?
Not really but you could just use ghee. The niter kibbeh adds a subtle flavour of spice so I highly recommend making some.
You can also purchase niter kebbeh online and at specialist Ethiopian grocers.
Step by step…
How long does the ghee need to simmer to make niter kibbeh?
Good question! I usually just simmer the ghee over a medium heat with the spices for about 30 minutes.
I have seen a few super keen chefs infuse the spices in the ghee for up to an hour. It does strengthen the flavour.
If I were making a special Ethiopian dinner, I would cook my niter kibbeh for about an hour but for a shorter time if just cooking for family.
- 10 green cardamom pods, seeds only
- 6 cloves
- 1 x 2.5cm (1 inch) cinnamon stick
- 450g (1 lb) ghee
- 1 tbsp garlic and ginger paste
- 3 shallots, finely chopped
- 1 tbsp dried oregano
- 1 tsp ground fenugreek
- 1.2 tsp ground turmeric
- Place the cardamom seeds, cloves and cinnamon stick in a large skillet and roast over medium high heat until warm to the touch and fragrant but not yet smoking. This should only take about a minute.
- Add the ghee and bring it to a simmer in the pan with the whold spices and then add the remaining ingredients.
- Simmer over low heat for at least 30 minutes or up to an hour and then strain through a fine sieve. Your niter kibbeh can be stored in the fridge for about 6 months and can also be frozen for much longer.