Best Vegan Niter Kebbeh Ethiopian Butter Recipes

Vegan Niter Kebbeh (Ethiopian Butter) image

Provided by quantumshanti

Categories African

Time 1h40m

Yield 1 lb, 24 serving(s)

Number Of Ingredients 13

1/2 lb margarine
1/2 lb olive oil
1/4 cup onion
2 minced garlic cloves
2 teaspoons fresh grated ginger
1/2 teaspoon turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 whole cloves
1/8 teaspoon nutmeg
1/4 teaspoon ground fenugreek
1 tablespoon fresh basil
cheesecloth

Steps:

Chop onions.
In a soup pot gradually the heat the oil and margarine to bubbling.
When the top is covered with foam add the other ingredients and reduce to simmer for 45 to 60 minutes.
Take the pot off the heat, and pour through a cheesecloth into a heat-resistant container. Discard the spices and solids.
Cover tightly and store in the refrigerator for up to 2 months.

Nutrition Facts : Calories 153.6, Fat 17.1, SaturatedFat 2.6, Sodium 89.6, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.1

Niter Kebbeh image

Provided by LikeItLoveIt

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 lb butter, unsalted
1/4 cup onion, chopped
2 cloves garlic, minced
2 teaspoons ginger, grated,peeled,fresh
1/2 teaspoon turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 cloves, whole
1/8 teaspoon nutmeg
1/4 teaspoon ground fenugreek
1 tablespoon fresh basil or 1 tablespoon dried basil

Steps:

In a small saucepan, gradually melt the butter and bring it to bubbling.
When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.
Gently simmer, uncovered, on low heat.
After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat-resistant container.
Discard the spices and solids.
Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.
Note: A good quality olive or other oil may be substituted for the butter.

Nutrition Facts : Calories 550.4, Fat 61.5, SaturatedFat 38.9, Cholesterol 162.7, Sodium 436.6, Carbohydrate 1.7, Fiber 0.3, Sugar 0.4, Protein 0.9

Niter Kibbeh image

Provided by Cheryl Slocum

Yield Makes about ¾ cup

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, softened
1 Tbsp. koseret
1 (½" piece) ginger, peeled, finely chopped
1 garlic clove, finely chopped
1 (2" piece) cinnamon stick
2 tsp. beso bela (Ethiopian sacred basil)
1 tsp. fenugreek
¾ tsp. korerima (Ethiopian cardamom seeds)
½ tsp. nigella seeds
½ tsp. cumin seeds
¼ tsp. black peppercorns

Steps:

Stir softened butter and koseret together in a medium bowl. Cover and let sit 1 day.
Transfer butter to a small saucepan and heat over low until melted.
Mash ginger and garlic into a paste in a mortar and pestle. (Or, smash on a cutting board with the side of a chef's knife.) Add to butter mixture.
Coarsely grind cinnamon stick, beso bela, fenugreek, korerima, nigella seeds, cumin seeds, and peppercorns in a spice mill or with a mortar and pestle. (Alternatively, you can crush on a cutting board with a heavy saucepan). Add to butter mixture and once butter is completely melted, stir once to combine. Simmer gently, adjusting heat if needed, 30 minutes.
Remove butter mixture from heat and carefully skim away milk fats and any spices that have accumulated on the surface; discard. Strain niter kibbeh through a cheesecloth-lined fine-mesh sieve into an airtight container. Cover and chill. Do ahead: Niter kibbeh can be made 3 months ahead. Keep chilled.