My Ethiopian Cooking: Purified/Clarified Butter (Nitir Kebe)
Butter is one of the most important components of Ethiopian cooking. It can be prepared well in advance and be kept in refrigerator or freezer. Although there are many spices that could be added, here is what I follow:
Ingredients:
10 lbs butter
2 tablespoon Coseret (if available) *
1 teaspoon diced fresh ginger
8 clove garlic diced
1/2 teaspoon white cumin *
1 teaspoon scared basil (besobila) *
1 1/2 teaspoon coriander *
1/2 teaspoon false cardamom *
1/2 teaspoon oregano
¼ teaspoon turmeric *
Preparation:
1st Step: The previous day, melt the butter, add six glasses of water and the coseret (if you don't have coseret you can do it without it). Mix it well and keep overnight in the fridge. This is called "Mangor".
2nd Step: The next day, you make a hole in the middle of the butter; pour the water which comes as milk residue. This helps the butter to purify fast and also avoids the foam.
3rd Step: Melt the butter in a low heat, stir continuously; add all spices except the false cardamom which will be added 10 minutes before it is done. When it simmers, the residue of spices will be at the bottom and the purified butter at the top.
4th Step: Strain the purified butter into containers; keep it outside, when it reaches room temperature put in the refrigerator.
P.S. If you are in hurry, you can avoid the first step "Mangor" but you have to remove the foam.
* You will find these spices in Ethiopian or Indian shops
Butter is one of the most important components of Ethiopian cooking. It can be prepared well in advance and be kept in refrigerator or freezer. Although there are many spices that could be added, here is what I follow:
Ingredients:
10 lbs butter
2 tablespoon Coseret (if available) *
1 teaspoon diced fresh ginger
8 clove garlic diced
1/2 teaspoon white cumin *
1 teaspoon scared basil (besobila) *
1 1/2 teaspoon coriander *
1/2 teaspoon false cardamom *
1/2 teaspoon oregano
¼ teaspoon turmeric *
Preparation:
1st Step: The previous day, melt the butter, add six glasses of water and the coseret (if you don't have coseret you can do it without it). Mix it well and keep overnight in the fridge. This is called "Mangor".
2nd Step: The next day, you make a hole in the middle of the butter; pour the water which comes as milk residue. This helps the butter to purify fast and also avoids the foam.
3rd Step: Melt the butter in a low heat, stir continuously; add all spices except the false cardamom which will be added 10 minutes before it is done. When it simmers, the residue of spices will be at the bottom and the purified butter at the top.
4th Step: Strain the purified butter into containers; keep it outside, when it reaches room temperature put in the refrigerator.
P.S. If you are in hurry, you can avoid the first step "Mangor" but you have to remove the foam.
* You will find these spices in Ethiopian or Indian shops
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