Recipe

Ethiopian Spiced Butter Recipe

	Ladyarp / All my dishes 5 months ago Spiced butter mixture known as nit'ir qibe, used in almost all Ethiopian meals. Prep:5m Cook:30m Servings:112	Ladyarp
	clarifiedbutter african

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quaziefly

valinkenmo

Ingredients

1 pound unsalted butter

8 basil leaves

one 3 inch piece ginger, peeled and finely grated

1 garlic clove, minced

1/2 med. red onion, coarsely chopped

1 tsp. cardamom seeds

1 tsp. fenugreek seeds

1 tsp. cumin

1 tsp. dried oregano

1/2 tsp. turmeric

Directions

In a med. sauce pan melt butter over low heat, stir frequently. As foam rises to the top, skim and discard it. Continue cooking until no more foam appears (take care not to let butter brown!)

Add garlic, onion, fenugreek, ginger, basil, cumin, oregano, cardamom, and tumeric and continue cooking for 15 min., stirring occasionally.

Remove from heat and let stand until spices settle.

Strain through fine-mesh sieve and store tightly in refrigerator for up to 3 weeks.

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Comments

valinkenmore 5 months ago said:
I'm not sure how to use it but it sounds so good. I think I would quarter the recipe and make it with a stick of butter to start. I can imagine it would be good for cooking chicken, using on Naan, on veggies.
Thanks for the flavcrful post!

ladyarp 5 months ago said:
I personally like to cook rice with this butter. It is nice to use on meats and in stews. I will post some recipes that call for this exact butter, they are wonderful.

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