Vegan Niter Kebbeh Ethiopian Butter Recipes

VEGAN NITER KEBBEH (ETHIOPIAN BUTTER)

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.

NITER KIBBEH: ETHIOPIAN SPICED BUTTER

Steps:

• Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

VEGAN YESHIMBRA ASSA (ETHIOPIAN CHICKPEA FRITTERS)

Steps:

• Mix the flour, salt, and pepper in a large bowl. Stir in the 3/4 cup water, onion, and garlic. If dough is too crumbly, add a little more water. Dough should form a compact ball.
• On a lightly floured surface roll out dough until it is 1/4-inch thick. Use cookie cutters to cut out shapes (fish shape is traditional). Pour oil into a skillet 2-3 inches deep. Heat oil until it reaches 350 degrees on a deep-frying thermometer.
• Fry fritters for 3-4 minutes, turning them frequently until they puff slightly and are golden brown on both sides.
• Transfer to a towel to drain.
• Prepare sauce. Chop onions very fine, and set aside 1/2 cup oil, 1/2 cup berbere, 3 cloves of minced garlic, 1-1/2 cups water, and 1 teaspoon salt.
• Cook the onions in a dry skillet over the lowest heat for 5 minutes, or until they are soft and dry. Do not let burn or brown.
• Pour in the oil, and when it's hot, stir in the berbere and garlic. Add the water, stir, and cook briskly over moderate heat until the sauce thickens. Season with salt.
• Place the fritters in the skillet and coat them with the sauce. Reduce the heat to low, cover the skillet partially, and simmer for 30 minutes.

NITER KIBBEH--ETHIOPIAN SPICED CLARIFIED BUTTER

Steps:

• Place the butter in a small saucepan and melt over low heat. Add the remaining ingredients and simmer on the lowest possible heat for about 1 hour.
• Pour the clear golden liquid off the top leaving all the solids in the bottom of the pan. Strain through cheesecloth if necessary. Discard solids.
• Store in the refrigerator or freezer and use as needed.

SPICED BUTTER (NITER KEBBEH)

Steps:

• In a large saucepan, melt the butter slowly over medium heat; do not let it brown.
• Then bring butter to a boil.
• Stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove, and nutmeg.
• Reduce the heat and simmer uncovered and undisturbed for 45 minutes.
• Milk solids on the bottom of the pan should be golden brown, and the butter on top will be transparent.
• Slowly pour the clear liquid into a bowl, straining through cheesecloth.
• It is important that no solids are left in the niter kebbeh.
• Transfer the kebbeh into a jar.
• Cover tightly, and store in the refrigerator.

NITER KIBBEH

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.

NITER KEBBEH

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.