Niter Kebah
Niter Kebah Recipe from Ethiopia - Ingredients and Instructions
Introduction
Niter Kebah is a traditional Ethiopian spiced clarified butter, also known as spiced ghee. It is a key ingredient in many Ethiopian dishes, adding a rich and aromatic flavor.
History
Niter Kebah has been a staple in Ethiopian cuisine for centuries. It is believed to have originated in the royal kitchens of Ethiopia, where it was used to add flavor and richness to dishes fit for royalty.
Ingredients
How to prepare
- Niter Kebbeh is a spiced up ghee. Here is a recipe for it from "The
- Slowly melt butter in a saucepan, then bring to a boil. When the top is covered with foam, add the other ingredients and simmer uncovered on the lowest heat until the surface is transparent and milk solids are on the bottom (45 to 60 minutes).
- Pour off the clear liquid and strain it through a double layer of damp cheesecloth, discarding the spices and solids. Refrigerate.
- If strained a second and third time, the mixture will keep either chilled or at room temperature for 2 to 3 months.
Variations
- Add additional spices such as cumin or coriander for a different flavor profile.
- Use ghee instead of butter for a dairy-free version.
Cooking Tips & Tricks
Be sure to simmer the butter on the lowest heat possible to prevent burning.
- Strain the mixture through a double layer of damp cheesecloth to remove any solids and spices.
- Refrigerate the Niter Kebah for longer shelf life.
Serving Suggestions
Niter Kebah can be used as a cooking fat or drizzled over dishes for added flavor. It pairs well with Ethiopian dishes such as doro wat or kitfo.
Cooking Techniques
Simmer the butter on low heat to infuse the spices and create a flavorful Niter Kebah.
Ingredient Substitutions
You can use ghee instead of butter for a dairy-free version of Niter Kebah.
Make Ahead Tips
Niter Kebah can be made ahead of time and stored in the refrigerator for up to 2-3 months.
Presentation Ideas
Serve Niter Kebah in a small dish or jar for easy drizzling over dishes.
Pairing Recommendations
Niter Kebah pairs well with Ethiopian dishes such as injera, tibs, and lentil stew.
Storage and Reheating Instructions
Store Niter Kebah in the refrigerator for up to 2-3 months. Reheat gently on low heat before using.
Nutrition Information
Calories per serving
Niter Kebah contains 120 calories per serving.
Carbohydrates
Niter Kebah contains 0g of carbohydrates per serving.
Fats
Niter Kebah is high in fat, with 14g of fat per serving.
Proteins
Niter Kebah contains 0g of protein per serving.
Vitamins and minerals
Niter Kebah is not a significant source of vitamins and minerals.
Alergens
Niter Kebah contains dairy (butter) and may not be suitable for those with dairy allergies.
Summary
Niter Kebah is a high-fat condiment that adds flavor to dishes but should be consumed in moderation due to its calorie content.
Summary
Niter Kebah is a flavorful spiced clarified butter that adds richness to Ethiopian dishes. Enjoy in moderation as a cooking fat or drizzled over dishes for added flavor.
How did I get this recipe?
I have a strong memory of the first time I saw this recipe for Niter Kebah. It was many years ago, when I was just a young girl living in Ethiopia with my family. My grandmother, who was an amazing cook, had learned how to make this flavorful clarified butter from her own mother, who had learned it from her mother before her. It was a recipe that had been passed down from generation to generation, and I feel so lucky to have learned how to make it myself.
I remember watching my grandmother in the kitchen, as she carefully measured out the ingredients and cooked them together in a large pot. The smell of the spices filled the air, and I knew that whatever she was making was going to be delicious. As she stirred the mixture, she told me about the history of Niter Kebah and how important it was in Ethiopian cuisine.
Niter Kebah, also known as spiced butter, is a staple in Ethiopian cooking. It is made by simmering butter with a blend of spices and aromatics until the milk solids separate and the butter becomes clear. The result is a rich, flavorful butter that is used in many traditional Ethiopian dishes, adding depth and complexity to the flavors.
As my grandmother continued to cook, she taught me the importance of patience and attention to detail when making Niter Kebah. She explained how the spices needed to be added at just the right moment, and how the butter needed to be simmered gently to avoid burning. She showed me how to skim off the foam that formed on top of the butter, and how to strain the mixture through a cheesecloth to remove any impurities.
After several hours of cooking and stirring, the Niter Kebah was finally ready. My grandmother poured it into a glass jar and allowed it to cool before sealing it with a lid. The deep, golden color of the clarified butter was a testament to the time and effort that had gone into making it, and I couldn't wait to taste it.
That evening, we enjoyed a traditional Ethiopian meal of injera, doro wat, and lentil stew, all made with the freshly prepared Niter Kebah. The butter added a rich, aromatic flavor to the dishes, enhancing the spices and bringing everything together in a harmonious blend of flavors. I could see why my grandmother had worked so hard to perfect this recipe, and I was grateful to have had the opportunity to learn from her.
Over the years, I have continued to make Niter Kebah for my own family, passing down the recipe and the tradition to my children and grandchildren. I have added my own touch to the recipe, experimenting with different spices and proportions to create a butter that is uniquely my own. But no matter how many times I make it, the process always reminds me of that first time in my grandmother's kitchen, watching her cook with love and dedication.
The recipe for Niter Kebah may have been passed down through the generations, but it is more than just a list of ingredients and instructions. It is a symbol of family, tradition, and the joy of cooking together. And every time I make it, I feel a connection to my grandmother and the long line of women who came before me, each one adding their own flavor to this timeless recipe.