Best 6 Spiced Clarified Butter Recipes

AUTHENTIC NITER KIBBEH (ETHIOPIAN SPICED CLARIFIED BUTTER)

Steps:

• Toast the whole spices over medium heat in a dry skillet for a few minutes until very fragrant. Be careful not to scorch the spices or they will become bitter. Set aside.
• Place all the ingredients in a medium saucepan and bring it to an extremely low simmer. Continue to simmer over low for at least one hour or up to 90 minutes. BE VERY CAREFUL NOT TO BURN THE BUTTER. If it burns it will be bitter and there is no salvaging it.
• Pour everything through a fine-mesh cheesecloth. (No need to skim off the foam, everything will be removed during straining.) Pour the niter kibbeh into a jar, let it cool, and cover so that it is airtight. It will keep at room temperature for several weeks, in the fridge for at least a couple of months, and even longer in the freezer (it will be hard in the fridge and freezer, let it come to room temp for easy scooping). Makes about 2 cups.

CLARIFIED BUTTER

Steps:

• Melt the butter in a heavy saucepan over low heat and slowly cook until the bubbling ceases and the liquid turns clear, 30 to 40 minutes. Strain and cool, being sure to leave any solids in the bottom of the pan. Store in an airtight container in the fridge for up to a month.

CLARIFIED BUTTER

Steps:

• Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.
• Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.
• What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt. You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month.

SPICED BUTTER

Steps:

• Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally.
• Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using.

SPICED CLARIFIED BUTTER (NIT'IR QIBE)

Steps:

• Toast the turmeric, cardamom, fenugreek, cinnamon, nutmeg, and clove by placing them in a heavy skillet over low heat, stirring occasionally, for 3-5 minutes, or until they are fragrant and roasted.
• Place the butter in a heavy saucepan and melt over low heat, stirring occasionally. Do not let the butter brown. When it is completely melted, bring it to a boil and skim off all the white foam.
• Mix the onion, garlic, and ginger together and add the mixture to the butter, along with the toasted spices.
• Continue to simmer gently over low heat for 20 minutes.
• Remove from heat and allow it to stand until the spices settle. Then strain the nit'ir qibe into a large container, cover, and store in a cool place.

SPICED CLARIFIED BUTTER

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.
• Cover tightly and store in the refrigerator, Niter Kebbeh will keep for up to 2 months.