Ethiopian Spiced Butter (Niter Kibbeh) with Injera

Aromatic and flavorful clarified butter infused with Ethiopian spices, served warm with injera for dipping. A simple and satisfying starter or side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

585 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.48/serving

Season:

🌍 Year-round

Meal Type:

Dessert•Side Dish•Appetiser

Cuisine:

British

Cooking Style:

Quick & Easy

Dietary:

Gluten-Free

Ingredients

Servings

1cupUnsalted Butter(High-quality butter is recommended for best flavor)

£2.00

0.3cupOnion(Finely chopped)

£0.10

2clovesGarlic(Minced)

£0.08

1teaspoonGinger(Minced or grated)

£0.15

0.5teaspoonTurmeric Powder

£0.05

0.3teaspoonCumin Seeds(Lightly crushed)

£0.03

3podsCardamom Pods(Lightly crushed)

£0.20

1inchCinnamon Stick

£0.10

0.3teaspoonKoseret (Bishop's Weed)(Optional, but adds authentic flavor. Can be found online or in Ethiopian grocery stores.)

£0.15

0.3teaspoonNigella Seeds (Black Cumin)(Optional, adds a slightly bitter, oniony flavor.)

£0.08

4piecesInjera(Use as needed for dipping. Cut into smaller, manageable pieces.)

£3.00

Total Cost

£5.94

£1.48 per serving

Instructions

1.
Melt the butter in a small saucepan over low heat. Be careful not to burn the butter.
2.
Add the chopped onion, minced garlic, and ginger to the melted butter. Simmer gently over low heat for about 5 minutes, until the onion is softened and fragrant.
3.
Add the turmeric powder, crushed cumin seeds, crushed cardamom pods, cinnamon stick, koseret (if using), and nigella seeds (if using) to the butter mixture. Stir well to combine.
4.
Continue to simmer the butter over very low heat for about 20-25 minutes, or until the milk solids separate from the butter and sink to the bottom of the pan. The butter should be clear and golden.
5.
Remove the saucepan from the heat and let it cool slightly. Carefully strain the clarified butter through a fine-mesh sieve or cheesecloth into a clean bowl, discarding the milk solids and spices.
6.
Serve the warm niter kibbeh in small bowls with pieces of injera for dipping. Garnish with extra nigella seeds (optional).

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My Notes

Nutrition Information

Nutrition per serving (115g)

585 kcal / 2447 kJ

Carbs

25g

10% of RDA

Fat

52g

74% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

2 g

2% of RDA

Sodium

175 mg

8% of RDA

Saturated Fat

33 g

165% of RDA

Chef's Tips

Do not boil the butter, as this will cause it to burn. Keep the heat very low throughout the cooking process.

For a more intense flavor, let the spices steep in the butter for a longer period of time (up to 1 hour).

Niter kibbeh can be stored in an airtight container in the refrigerator for several weeks. Reheat gently before serving.

If you don't have all the spices, you can adjust the amounts or omit some, but try to include turmeric and cardamom for a characteristic flavor.

Cooking Equipment

Stove

Small saucepan

Fine-mesh sieve or cheesecloth

Wine Pairings

No wine pairing suggestions available for this recipe.

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