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Niter Kibbeh


  • 1 lb unsalted butter, cut in rough 1" cubes
  • 1 sm. onion, chopped
  • 3 cloves garlic, peeled and sliced
  • 2 tbsp dried besobela
  • tbsp korerima grains
  • 1 tbsp dried koseret
  • ¼ tsp ground tumeric


  1. Place butter in med. saucepan w/ pouring lip. Add remaining ingredients. Bring to low simmer over med.-low heat, stirring occasionally.

  2. Reduce heat to low. Continue cooking, stirring frequently, 60-90 min. Do not let the butter burn.

  3. Remove from heat. Rest 1-2 min.

  4. Meanwhile, line strainer w/ 3-4 layers of cheesecloth. Remove lg pieces of onion and herbs w/ slotted spoon and discard. Pour butter through strainer into heat-safe measuring cup or mixing bowl w/ pouring lip.

  5. Let cool. Transfer to clean, dry jar and seal. Niter Kibbeh should keep 4-5 weeks in pantry, or 2-3 months in refrigerator.