Niter Kebbeh is a spice-infused butter. Along with berberé, niter kebbeh is an essential element of cooking Ethiopian cuisine. The recipe I use, and have for years, is from the Time-Life series called Foods of the World.
I made this spiced butter after the lockdown in March. It’s typically made with butter, then clarified. I used 24 ounces of ghee, which is clarified butter, instead of 32 ounces of butter. The process was easier because the solids didn’t have to be removed. Following is the original recipe.
Spiced Butter Oil
Makes about 2 cups
2 pounds unsalted butter, cut into small pieces
1 small onion, peeled and coarsely chopped
3 tablespoons finely chopped garlic
4 teaspoons finely chopped ginger root
1 1/2 teaspoon turmeric
1 cardamom pod, slightly crushed with the flat of a knife, or a pinch of cardamom seeds
1 piece of stick cinnamon, 1 inch long
1 whole clove
1/8 teaspoon ground nutmeg, preferably freshly grated
In a heavy 4- to 5-quart saucepan, heat the butter over moderate heat, turning it about with a spoon to melt it slowly and completely without letting it brown. Then increase the heat and bring the butter to a boil. When the surface is completely covered with white foam, stir in the remaining ingredients.
Reduce the heat to the lowest possible point and simmer uncovered and undisturbed for 45 minutes, or until the milk solids on the bottom of the pan are a golden brown and the butter on top is transparent.
Slowly pour the clear liquid into a bowl, straining it through a fine sieve lined with a linen towel or cheesecloth. Discard the seasonings.
If there are any solids left in the butter, strain it again to prevent it from becoming rancid later.
Pour the kebbeh into a jar, cover tightly, and store in the refrigerator. It will solidify when chilled.
It can safely be kept, even at room temperature, for 2 or 3 months, but I keep mine refrigerated.