Niter Kibbeh, Ethiopian Butter Recipe | Hank Shaw (2024)

FAQs

What is kibbeh butter made of? ›

Its preparation is similar to that of ghee, but niter kibbeh is simmered with spices such as besobela (known as Ethiopian sacred basil), koseret, fenugreek, cumin, coriander, turmeric, Ethiopian cardamom (korarima), cinnamon, or nutmeg before straining, imparting a distinct, spicy aroma.

Simmer over low heat for at least 30 minutes or up to an hour and then strain through a fine sieve. Your niter kibbeh can be stored in the fridge for about 6 months and can also be frozen for much longer.

Substitute: Besobela and holy basil are related and similar in many respects, but not entirely interchangeable. That said, if you only have holy basil, it will work well. Alternatively, try a combination of one part dried mint to two parts sweet basil, plus a pinch of allspice.

Substitute. A commonly recommended substitute is 50% dried Oregano and 50% dried Thyme, but it is inexact.

For Best and Faster Results: Use Ethiopian hair butter with a hair steam treatment for 30 minutes with shower cap on and then wash with your favorite shampoo twice and then use your favorite conditioner. Style as normal. Usage: Recommended for Natural African Hair Type.

What butter to use. I use unsalted butter. Ghee and clarified butter purchased at the store is unsalted. You can use salted if you prefer, but unsalted is handier because it's the standard in recipes so you don't have to worry about oversalting things because you have salted ghee.

Bessobela, also known as “Sacred Basil,” offers a delightful, fruity element to a number of Ethiopian dishes and spice blends. This purple flower is handpicked and sun-dried to preserve its unusual, yet elegant tones.

The foundation for all Ethiopian recipes lies within its diverse mix of herbs and spices. Common spices used in Ethiopian cuisine include ginger, turmeric, paprika, korerima, koseret, besobela, fenugreek seeds, rosemary, garlic, cumin, cloves, cinnamon, and timiz.

Ethiopian Dry Thyme (Tosign) is dried and crushed leave of a perennial herb called Thymus vulgaris. This aromatic herb is used in cooking as it provides spicy delightful taste to meat, fish and soups. Its also used to make Thyme/Tosign Tea.

Marjoram usually refers to Origanum majorana. Marjoram leaves tend to be more gray green in color than oregano, and the leaves are generally smaller. Oregano usually refers to Origanum vulgare. It has a more pungent flavor, while marjoram is sweeter and milder.

Can I use oregano instead of marjoram? ›

Marjoram Substitutes

If your recipe calls for dried marjoram, however, use a dried substitute. Oregano: Whether it's dried or fresh, oregano is always your best bet as far as marjoram substitution goes. Marjoram is slightly sweeter and milder than oregano, though, so it's important to adjust your recipe accordingly.

Also, a mint family member, marjoram, is a woodsy, citrusy, and floral herb that closely mimics sage's distinct aroma. Though very similar in flavor to the herb, marjoram is milder than its counterpart and does not maintain its potency well when cooked for extended periods.

Kibbeh, the national dish of Lebanon, is a dish of ultra-lean ground lamb or beef, bulgur, onion purée, and spices. Baked kibbeh is casserole-style with layers, with a cooked mixture of onions, ground lamb or beef, spices, and pine nuts as a filling.

But as you'll see in today's kibbeh recipe, they're more like stuffed croquettes. There is a crispy outer shell made with bulgur wheat, onions, and finely ground beef. The shell is then stuffed with a mixture of spiced beef and toasted pine nuts; sealed and then fried or baked.

Sliced beef or lamb, pan-fried in butter, garlic and onion, tibs is one of the most popular dishes among Ethiopians.

The term "Kibbeh Nayeh" means "Raw Kibbeh" and is used to differentiate it from the famous traditional Kibbeh, which is fried. Kibbeh Nayeh is tartar. Considering that in gastronomic terms it is called tartar, and preparation of raw meat or fish, finely chopped and seasoned with spices.