Niter Kibbeh is Ethiopian clarified butter made by cooking spices in fat. This recipe holds the spice flavor in cooked onions without the fat.
You will need:
Large frying pan
Wooden spoon
Measuring cup
Measuring spoons
Spatula
Blender
12-16 ounce storage container with lid
Ingredients:
6 large yellow onions diced or 2 pounds
I like to use Vidalias from April to September for the sweet flavor.
10 peeled minced garlic cloves
1 Tablespoon minced ginger (Not the powder)
1/2 Tablespoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Prepare and pour the onions into the skillet. Cook over medium heat for about 20-25 minutes to brown, stirring frequently. Add a little water with the measuring cup to keep the onions from sticking.
Add spices. Stir. Cook 5 minutes.
Add 1/4 cup more water. Stir to pick up the bloomed spices from the bottom of the skillet. Turn the burner off.
Carefully, use the spoon to scrape the skillet’s contents into the blender. Blend. Then, puree, adding a little water to get a creamy, spreadable texture and consistency.
Use spatula to help transfer Niter Kibbeh to storage bowl. Cap with lid and store in fridge for 1 week. This freezes well in covered ice cube trays.
Use Niter Kibbeh to top steamed broccoli with nutrional yeast, cauliflower steaks, grilled asparagus, baked sweet potatoes, or wild rice and mushrooms.
King's Daughter's Kitchen 