Niter Kibbeh

Niter kibbeh is a spiced clarified butter central to Ethiopian and Eritrean cooking. It is made by gently simmering butter with aromatics such as besobela (Ethiopian sacred basil), korarima (Ethiopian cardamom), fenugreek, cumin, turmeric, garlic, and onion, then straining to yield a clear, deeply fragrant golden fat. The process removes milk solids and water, producing a clean, high-smoke-point cooking medium infused with distinctive East African spice notes.

Compared with plain ghee, niter kibbeh layers warm, savory, and herbal complexity into dishes. It is used to sauté aromatics for wats (stews), enrich lentils and greens, finish tibs and kitfo, and brush onto flatbreads like injera. Properly clarified and stored airtight away from heat and light, it keeps well and remains scoopable when cool, melting readily to a pourable state when warmed.