Niter Kebbeh is the fat used to cook many Ethiopian dishes. I'm printing the full recipe, but made only 1/4 of it, using only one stick of butter. I combined several recipes that I found online. Basically just adding a few extra ingredients to Kittee's recipe. She's a vegan and uses soy margarine in place of the butter, something I was out of at the time I made it. Next time I'll be sure to make at least a 1/2 recipe as I can see many more uses for this yummy stuff. Do yourself a favor, take a little jaunt to the bulk spices section of your grocery store and make some of this goodness. Oh and bonus...your kitchen will smell terrific when you're making it!
(A combination of recipes from Kittee's blog [Cake Maker to the Stars] and from recipe3K)
1 lb butter
4 Tbs onion, finely chopped
1 1/2 Tbs garlic, minced
2 tsp fresh ginger, minced
1/2 tsp tumeric
4 whole green cardamom pods, crushed
1 cinnamon stick
1/8 teaspoon fresh ground nutmeg
1/4 tsp ground fenugreek seeds
1 Tbs fresh basil (or 1 tsp dried...make sure it's not old)
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.
This will keep in a covered dish in your refrigerator for quite a while and I'll bet you find all sorts of non Ethiopian specific uses for it. I made collard greens with it the other night...super yum!
Served atop Quick Injera.