Yemiser Salata Niter Kebbeh Doo Dah Doo Dah Recipes

NITER KIBBEH

Niter Kibbeh image

Similar to ghee, niter kibbeh or niter qibe (ንጥር ቅቤ), also called tesmi, is a spicy seasoned clarified butter that's widely used in Ethiopian and Eritrean cuisines.

Provided by Renards Gourmets

Time 2h

Number Of Ingredients 18

Ingredients

21 oz unsalted butter (, cut into cubes)
½ small onion (, chopped)
3 cloves garlic (, minced)
1 teaspoon of korarima ((Ethiopian cardamom))
2 tablespoons fresh ginger (, minced)
1 cinnamon stick
½ teaspoon beso bela ((Ethiopian holy basil))
½ teaspoon koseret ((Ethiopian oregano))
1 teaspoon whole black peppercorns
3 whole cloves
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon ground nutmeg
½ teaspoon ground turmeric
2 glass jars ((8½ fl oz / 250 ml), with airtight seal, sterilized)
Non-stick casserole dish
Cheesecloth or muslin

Steps:

Roast the korarima, cinnamon, coriander, fenugreek and cumin seeds for 3 minutes over medium heat, stirring regularly.
Place all ingredients into a non-stick saucepan and bring to a boil over very low heat.
Simmer over very low heat for 90 minutes, being extremely careful not to burn the butter.
Using a slotted spoon, skim off as much of the foam as possible.
Strain the contents of the pan through a fine mesh cheesecloth or muslin.
Pour the niter kibbeh into sterilized glass jars with airtight seals.
Let cool completely and tightly close the jars.
Niter kibbeh can be stored at room temperature for at least 3 weeks, in the refrigerator for 3 months, or several months in the freezer.

Nutrition Facts : Calories 2190 kcal, Carbohydrate 12 g, Protein 5 g, Fat 243 g, SaturatedFat 153 g, TransFat 10 g, Cholesterol 640 mg, Sodium 41 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

NITER KEBBEH

Niter Kebbeh image

Make and share this Niter Kebbeh recipe from Food.com.

Provided by LikeItLoveIt

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb butter, unsalted
1/4 cup onion, chopped
2 cloves garlic, minced
2 teaspoons ginger, grated,peeled,fresh
1/2 teaspoon turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 cloves, whole
1/8 teaspoon nutmeg
1/4 teaspoon ground fenugreek
1 tablespoon fresh basil or 1 tablespoon dried basil

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.

Nutrition Facts : Calories 550.4, Fat 61.5, SaturatedFat 38.9, Cholesterol 162.7, Sodium 436.6, Carbohydrate 1.7, Fiber 0.3, Sugar 0.4, Protein 0.9

VEGAN YEMISER W'ET (SPICY ETHIOPIAN LENTIL STEW)

Vegan Yemiser W'et (Spicy Ethiopian Lentil Stew) image

You will need to first make niter kebbeh, berbere paste, and Injera bread (the one made of teff is the best!). Versions are available on the site. To serve, spread layers of injera bread on individual plates and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew and eat it with your fingers.

Provided by quantumshanti

Categories One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup dried brown lentils
1 cup onion
2 minced garlic
1/4 cup niter kebbeh (see recipe)
1 teaspoon berbere
1 teaspoon ground cumin
1 teaspoon sweet Hungarian paprika
2 cups finely chopped tomatoes
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water
1 cup green peas
salt and pepper

Steps:

Rinse and cook the lentils. While sauteing the onions and garlic in the niter kebbeh (see recipe) until the onions are just translucent.
Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning.
Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes.
Add 1 cup of vegetable stock or water and continue simmering.
When the lentils are cooked drain them and mix them into the saute. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste.

Nutrition Facts : Calories 153.4, Fat 0.7, SaturatedFat 0.1, Sodium 137.6, Carbohydrate 29.1, Fiber 10.2, Sugar 5.7, Protein 9.5