If you’ve ever tried to recreate the unforgettable flavors of Ethiopian cuisine at home but find something’s still missing, chances are you’re overlooking its best-kept secret: Niter Kibbeh.
Meet Niter Kibbeh
Niter Kibbeh (also called Nit’ir Qibe) is the heart of many Ethiopian dishes. This golden, spiced butter starts with rich dairy that’s clarified in a process similar to making ghee. The difference? It’s infused with an array of spices and herbs, transforming it into a deeply aromatic cooking fat. The clarification process removes milk solids and water, leaving behind a butterfat that’s robust, versatile, and long-lasting. Its higher smoke point makes it a star in the kitchen.
Why Niter Kibbeh is a Game Changer
Though best known as the essential ingredient in the iconic Doro Wat, Niter Kibbeh is much more than a one-dish wonder. Stir it into your stews or lentils to elevate the flavor, or drizzle it over roasted vegetables for an instant upgrade. Whip it into gravies or sauces for richness, or use it to fry eggs or brown meat for an extra layer of depth. You can even spread it on bread for a quick, flavorful snack. However you decide to use it, Niter Kibbeh guarantees a taste that’ll make every bite unforgettable.
How to Make Niter Kibbeh with Kibe Kimem
Creating your own Niter Kibbeh at home is simple and starts with Kibe Kimem, a traditional Ethiopian spice blend packed with ingredients like korerima, beso bela, koseret, ginger, garlic, and more. To make it, melt two pounds of unsalted butter in a saucepan over medium heat. Once melted, add one tablespoon of Kibe Kimem, stirring to combine. Allow the mixture to gently simmer for about 30 minutes, letting the spices infuse the butter while the milk solids separate and sink to the bottom. Once done, remove from heat, let it cool slightly, and strain the liquid through a fine mesh or cheesecloth to remove the solids. What you’re left with is a golden, aromatic Niter Kibbeh—ready to enhance your favorite dishes!
Image credit: By Neha Sonal - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=40839857