Niter Kibbeh is a spiced clarified butter that’s essential to make authentic Ethiopian dishes. We also like to keep a jar around for adding interesting flavors to a variety of other foods.
Whether you’re new to Ethiopian food or have been eating it for a while, it’s always nice to try global dishes in their authentic form. That’s why when we first got into cooking this east African cuisine, we made sure to start with Berbere Seasoning and Niter Kibbeh. These two ingredients are the basis for good Ethiopian.
Ingredients
You will find exact measurements for all ingredients in the recipe card at the end of this post. I should note that there are a lot of flavors going on here, so don’t give up if you are missing one or two items. Here are the things I use:
- Butter – For niter kibbeh, I’m using unsalted butter so I can control the seasoning when I use it later in other dishes.
- Cinnamon – A whole stick infuses the butter with a warm, sweet aroma.
- Black peppercorns – Add a subtle heat and earthy depth to the spiced butter.
- Cloves – These give a rich, slightly sweet pungency that stands out in Ethiopian cooking.
- Black cardamom pods – Smoky and bold, they add complexity that green cardamom alone can’t achieve.
- Green cardamom pods – Bring a bright, floral fragrance to balance the deeper spices.
- Star anise – Offers a gentle licorice-like sweetness that lingers in the background.
- Fenugreek seeds – Add a nutty, maple-like flavor often found in Ethiopian spice blends.
- Cumin seeds – Earthy and warm, they’re a staple for layering flavor in spiced butter.
- Onion – Freshly chopped onion creates a savory foundation for the infused butter.
- Garlic – Minced garlic adds a bold, aromatic kick that shines through in the final product.
- Fresh ginger – Lends a zesty warmth and slight sweetness to the butter.
- Dried oregano – Brings an herbal note that complements the richer spices.
- Turmeric powder – Adds golden color and an earthy, slightly bitter undertone.
- Coriander powder – Contributes a citrusy, nutty flavor that brightens the mix.
- Nutmeg powder – Just a pinch gives a warm, sweet-spicy note that ties it all together.
Niter Kibbeh Recipe
1. Prep: First, I dice my onion, mince the garlic and ginger, and cut the butter into half inch cubes.
2. Toast whole spices: Next, I gently toast the cinnamon, peppercorns, cloves, black and green cardamom, star anise, cumin seeds and fenugreek seeds in a dry skillet over medium heat for about a minute. This brings out their aromatic essences.
3. Simmer: Now I add all of the ingredients into a small saucepan and place it over low heat. I keep stirring as the butter melts and bring it all to a low simmer.
I continue simmering for about an hour, making sure that the butter does not burn, as this will ruin the niter kibbeh. As it cooks at a low simmer, the milk solids will separate for later straining.
4. Strain: Once the mixture has simmered, allowing all those flavors to blend together, I strain it with a fine meshed strainer into a glass jar (you can also use cheesecloth).
How to Use It
Niter kibbeh, as I mentioned earlier, is a key ingredients in many Ethiopian dishes. For an iconic introduction to the cuisine, try Doro Wat. This chicken stew is their national dish.
Another one of my favorite Ethiopian dishes is Awaze Tibs. It’s a very flavorful beef dish that’s somewhere between a stir fry and a stew. Best of all, it only takes about half an hour.
We have also recently cooked Misir Wat, which is a red lentil stew that incorporates a good dose of niter kibbeh.
Beyond Ethiopian food, you can also use this spiced butter as a flavor booster anywhere you would use regular butter. Try it on steamed vegetables, or as a cooking medium for scrambled eggs.
Storage
I recommend storing your niter kibbeh in a clamp-top jar or mason jar with a tight fitting lid. It will keep at room temperature for a couple of weeks. Personally, I keep mine refrigerated for longer storage. It will last there for a few months.
More African Flavor Boosters:
Peri Peri Sauce
Chermoula
Harissa Paste
Niter Kibbeh (Ethiopian Spiced Clarified Butter)
Niter Kibbeh is a spiced clarified butter that's essential to make authentic Ethiopian dishes.
Ingredients
- 1 pound unsalted butter
- 1 stick cinnamon
- 1 teaspoon black peppercorns
- 6 whole cloves
- 3 black cardamom pods
- 4 green cardamom pods
- 1 star anise
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1 small onion, chopped
- 2 tablespoons garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 teaspoon dried oregano
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ¼ teaspoon nutmeg powder
Instructions
- Cut the butter into ½ inch cubes.
- Toast the whole spices (cinnamon, peppercorns, cloves, black and green cardamom, star anise, cumin seeds and fenugreek seeds) in a dry skillet over medium heat for 1 minute. Stir frequently to avoid burning.
- Place all ingredients in a small saucepan. Heat on low and bring to a very low simmer. Stir occasionally and be very careful not to burn the butter. Simmer for 1 hour.
- Strain through a fine meshed strainer or cheese cloth into a sealable glass jar.
Notes
- Store at room temperature for up to two weeks, or refrigerate for up to 3 months.
Nutrition Information
Yield 32 Serving Size 1 tablespoonAmount Per Serving Calories 105Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 30mgSodium 2mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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