ET-Clarified butter or spiced butter (Nit’ir Qibe)

How to make clarified butter or spiced butter (Nit’ir Qibe)

I buy my Nit’ir Qibe at my local Ethiopian market but you can make it at home, it last a while when stored in the fridge.

What you need:

  • 12 lbs of butter
  • 2 large fresh ginger (chopped)
  • 1 medium garlic (chopped)
  • 1 large red onion (chopped)
  • 1 Tbsp. fenugreek (abish)
  • 2 tsp. white cumin (azmud)
  • 3 tsp. sacred basil (besobila)
  • 1 tsp. cardamom seeds
  • 1 Tbsp. oregano
  • 1/2 tsp. turmeric

What you do:

  • Wash and chop the red onion together with the garlic and ginger, rinse together and set aside.
  • Melt all of the butter in a large pot over low heat and stir, making sure the color does not change.
  • Skim the foam from the top of the mixture as it cooks, until there is no more foam.
  • Add the blended onions, garlic and ginger as well as the spices to the butter and continue simmering, stiring gently for 15 minutes.
  • Remove from heat and let stand until the spices settle.
  • Strain into a large container, cover and store in a cool place.



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