Spiced Clarified Butter

Spiced Clarified Butter Recipe

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Vicki Butts (lazyme)


Niter Kebbeh adds flavor to North African foods and is a must in Ethiopian cooking.


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1 cup
15 Min
45 Min
Stove Top


  • 1 lb
    unsalted butter
  • 1/4 c
    chopped onions
  • 2 clove
    garlic, minced or pressed
  • 2 tsp
    fresh ginger root, peeled and grated
  • 1/2 tsp
  • 4
    cardamom seeds, crushed
  • 1
    cinnamon stick
  • 2
  • 1/8 tsp
  • 1/4 tsp
    fenugreek seeds, ground
  • 1 Tbsp
    fresh basil (or 1 teaspoon dried)

How to Make Spiced Clarified Butter


  1. In a small saucepan, gradually melt the butter and bring it to bubbling.
  2. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.
  3. 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.
  4. Discard the spices and solids.
  5. Cover tightly and store in the refrigerator, Niter Kebbeh will keep for up to 2 months.

Printable Recipe Card

About Spiced Clarified Butter

Course/Dish: Seasoning Mixes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: African

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