Niter Kibbeh - Ethiopian Spice Infused Butter

Niter Kibbeh - Ethiopian Spice Infused Butter Recipe

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Lynette !


This recipe is used in a variety of Ethiopian dishes, from stews to lentils to greens. I find it is even good on popcorn!


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1 1/2 cups
5 Min
30 Min
Stove Top


  • 1 lb
    unsalted butter
  • 5 clove
    garlic, peeled and whole
  • 1 small
    onion, cut in half
  • 1 stick
  • 2
    whole cloves
  • 1 1/2 tsp
    whole black peppercorns
  • 1
    inch ginger root, peeled
  • 6-8
    cardamom pods

How to Make Niter Kibbeh - Ethiopian Spice Infused Butter


  1. Place all the ingredients in a saucepan and heat over the lowest possible setting.
  2. Stir a few times until the butter melts completely. It must bubble a little, but never boil.
  3. To clarify the butter you must scoop out the foam that forms at the top of the warm butter, until no more foam develops and the butter is really clear. Depending on the butter you are using, this should take between 10 and 30 minutes.
  4. Pass the butter through a sieve lined with cheese cloth or a coffee filter. Transfer the butter to a lidded glass jar; let it cool and store in the refrigerator.

Printable Recipe Card

About Niter Kibbeh - Ethiopian Spice Infused Butter

Course/Dish: Other Sauces
Main Ingredient: Dairy
Regional Style: African

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