Ethiopian spiced clarified butter — the soul of Ethiopian cooking.
Niter Kibbeh is clarified butter infused with spices, herbs, and aromatics — the essential fat and flavor foundation of all Ethiopian cooking. Garlic, ginger, turmeric, cardamom, cinnamon, cloves, fenugreek, and cumin are bloomed in butter, creating a fragrant, deeply flavorful cooking medium. A small amount transforms any dish into authentic Ethiopian food.
Serves 12
Melt butter over low heat. Do not let it brown. Cook for a few minutes until foam rises to top.
Add onion and cook gently over very low heat for 15 minutes until completely soft and infusing the butter.
Add garlic, ginger, and all spices. Cook gently for 10 minutes, stirring often, until fragrant.
Line a fine sieve with cheesecloth. Pour carefully to separate the liquid infused butter from the solids. Store in a jar. The solids can be discarded or added back if desired.
Low heat is essential — high heat will burn the spices.
The solids can be stirred back in for more texture.
Add fresh herbs like cilantro.
Adjust spices to your preference.
Refrigerate in a sealed jar up to 1 month.
Niter Kibbeh is the flavor foundation of Ethiopian cuisine and has been made for centuries. No Ethiopian meal is complete without it.
Ghee is already clarified — you can start with ghee and infuse it with the spices, skipping the clarification step.
Per serving (20g) · 12 servings total
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