VideoNEW
Podcasts
Blogs
Watch Video
Food Category
Cuisine Category
Ethiopian spiced ghee recipe (niter kibbeh)
- Cuisine: Ethiopian
Ingredients
500g of salted butter
2 teaspoons grated fresh ginger
1 teaspoon ground turmeric
A pinch of cardamom seeds
1/2 cinnamon stick
A pinch of ground nutmeg
2 whole cloves
1/2 small brown onion, peeled and coarsely chopped
1 garlic clove, peeled and finely chopped
Preparation
Melt the butter and heat it until it foams. At this point add the other ingredients. Reduce the heat and simmer gently for about 45 minutes. Do not stir. This will separate out the milk solids, leaving a clear butter mix on top.
Cool the mixture, strain through muslin and discard the milk solids. You can store the spiced butter in the fridge in a sealed jar and use as desired. It's delicious over rice or couscous and great as a base for any curry dish.
If you enjoyed this Ethiopian spiced ghee recipe (niter kibbeh) then browse more Ethiopian recipes, sauce and dressing recipes and our most popular hainanese chicken rice recipe.
Ethiopian Restaurants
Displaying 10 of 19 Ethiopian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | De Bortoli Winery and Restaurant | Dixons Creek | |
| 2. | Cafe Lalibela | Footscray | |
| 3. | Fekerte's Ethiopian Cuisine | Dickson | |
| 4. | Ethiopia Down Under | Pearce | |
| 5. | Awash | Footscray | |
| 6. | The Horn | Collingwood | |
| 7. | The Abyssinian Restaurant | Kensington | |
| 8. | Harambe | Footscray | |
| 9. | Made In Africa Ethiopian Restaurant | Moorooka | |
| 10. | Abesha | Footscray |
Comments (1)
Featured Food & Recipes
Hot Tips
Seasoning meat for goulash
After you have diced your meat for the goulash place it in a plastic bag and add flour and salt and pepper. Twist the top of the bag to seal and give it a good shake. This will ensure that all the meat is evenly coated in the seasoned mixture before you brown it.
Glossary
Sage
A perennial broad-leaved herb that is widely cultivated for its leaves, which have an aromatic, slightly bitter flavour and are used for flavouring fatty meats (such as pork), stuffings, marinades, certain cheeses and various drinks.
