Vegan Niter Kibbeh (Ethiopian Spiced Oil) Recipe
Niter Kibbeh (Nit'r qibe) is a spiced, clarified butter that builds amazing flavor in Ethiopian dishes like shiro and doro wat. This vegan Niter Kibbeh is made with olive oil and it is not only just as flavorful but it's also healthier!
Servings: 16 tablespoons (approx)
Calories: 130kcal
Equipment
- Small saucepan
- Strainer
Ingredients
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- 3 black cardamom pods
- ½ teaspoon nutmeg (if starting with whole nutmeg, break off a small piece and toast it with the other spices. If using powdered nutmeg, add it later along with the turmeric)
- 1 teaspoon turmeric
- ¼ teaspoon cloves (around six cloves)
- 1-inch piece cinnamon stick
- ½ teaspoon allspice berries (about five)
- 1 teaspoon black peppercorns
- 1 cup extra virgin olive oil (or any neutral oil, including avocado oil, grape seed oil, sunflower oil or safflower oil)
- 1 medium yellow onion (finely chopped)
- 6 cloves garlic (crushed or passed through a garlic press)
- 1 tablespoon ginger (grated)
Instructions
- In a mortar and pestle, or a blender, crush the spices lightly to break them up. Do not powder them. This includes the coriander seeds, cumin seeds, fenugreek seeds, black cardamom pods, cloves, cinnamon, allspice and peppercorns. If using whole nutmeg, break off a piece and toast it with the other spices. If using powdered nutmeg, reserve and add it along with the turmeric in step 5.
- Place the spices in a skillet and toast lightly over low heat for five minutes until very aromatic.
- Place olive oil in a small saucepan. Add the toasted spices, onions, ginger and garlic to the saucepan.
- Bring the olive oil up to a simmer over medium heat. Turn the heat down until the oil simmers lightly, with a few small bubbles rising from the bottom of the pan. Let it simmer for an hour.
- Five minutes before you turn off the heat add the turmeric to the oil and stir it in. If using powdered nutmeg add it at this time as well.
- Let the oil cool completely before straining. Use a cheesecloth, if possible, or a fine mesh strainer.
Notes
Helpful tips
- Authentic niter kibbeh contains two herbs, koseret and besobela. I didn't include these because they may not be easily accessible to everyone. They are available online so if you can source them, add a teaspoon of each to the niter kibbeh along with the other spices.
- Don't rush the niter kibbeh by turning up the heat. The spices need time to infuse their flavor into the oil.
- Add turmeric only in the last five minutes. Powdered spices burn quickly in hot oil, so don't simmer it too long.
- Don't throw away those wonderful spices after straining them. Store them in the refrigerator and use them in spice pastes for curries and stews.
Nutrition
Serving: 1tablespoon | Calories: 130kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 2mg | Potassium: 38mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.4mg