Ni´tir Qibe – Ethiopian Seasoned Butter
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g unsalted butter or clarified butter
- 1 onion (s), red
- 2 cloves garlic
- 1 piece (s) ginger root, approx. 2 cm long
- 0.5 ½ teaspoon, heaped turmeric
- 4 cardamom pods
- 1 stick cinnamon
- 2 carnation (s)
- 1 pinch (s) nutmeg
- 0.25 ¼ teaspoon, heaped fenugreek
- 1 tablespoon basil, alternatively teaspoon dried
Print Recipe
Pin Recipe Instructions
- Dice the onion, finely chop the garlic and ginger and mortar the cardamom and fenugreek.
- Gently melt and heat butter until bubbles appear. When the surface is covered with foam, add all the other ingredients and reduce the heat. Simmer uncovered over low heat until the surface becomes transparent and the milk flakes have turned golden brown and have sunk to the bottom of the pot. This takes 45 to 60 minutes and the butter should not brown.
- Fill the liquid seasoned butter through a multi-layered cloth or tea bag into heat-resistant containers (screw-top jars work well) and close them. The spices and solid ingredients are discarded.
- Keep Ni`tir Qibe tightly closed in the refrigerator or at room temperature, this is not a problem for up to 3 months.
- The seasoned butter is essential for a number of Ethiopian dishes, for example for the Doro Wot stew, the Ethiopian national dish. Of course you can vary the spices, for example with cumin, oregano, saffron or lemon verbena.
- Ni`tir Qibe is also great with steamed vegetables, mashed potatoes and cooked rice. Or just as a spread.
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