Neter Kibeh (Niter Kibeh) is a spiced, clarified butter that adds amazing flavor to Ethiopian dishes like Shiro and Doro Wat. this Vegan Niter Kibbeh Made with olive oil and is not only delicious, but healthy too!
Index
What is a knitter?
Niter Kibeh is an aromatic spice- and herb-infused butter that adds to the allure of Ethiopian cuisine. It is made by heating butter, much like you would make ghee, but with a bunch of spices and herbs mixed into the butter.
In Ethiopian and Eritrean cuisine, you’ll often find neta kibeh used alongside spice blends like bebare and mekelesha. Just like these blends, it is addictively aromatic and a must if you want to experience an authentic Ethiopian cuisine.
Learning how to make Niter Kibeh is essential if you want to cook authentic Ethiopian food. I love the aroma and flavor this vegan doro adds to dishes like wat and shiro, a stew I’ll share with you next. But you can use it to add spice and flavor to any curry or soup or stew.
material
- Extra virgin olive oil or any Neutral vegetable oilIncluding grape seed oil, avocado oil, sunflower oil or safflower oil.
- spices: Black or brown cardamom, black pepper, allspice berries, nutmeg, turmeric, cinnamon stick, cloves, fenugreek seeds, coriander seeds And cumin seeds.
- today: Onion, garlic And ginger.
Storage instructions
- Store netter kibbeh in an airtight container or jar in a cool, dark place at room temperature for several weeks. Refrigerate for longer shelf life. You can store the oil in the refrigerator.
Helpful Tips
- In Ethiopia, an authentic netter kibeh will include two herbs, koseret and besobella (an herb related to holy basil). I have not added these as they may not be easily accessible to everyone. These are available online so if you can source them, add a teaspoon each to the nighter kibbeh along with the other spices.
- Don’t rush the Nita Kibbeh by turning up the heat. Spices need time to infuse their flavor into the oil.
- Add the turmeric only in the last five minutes. Ground spices burn quickly in hot oil, so don’t cook for too long.
- Don’t throw away those wonderful spices after straining. Store them in the refrigerator and use them in spice pastes for curries and stews.
Recipe FAQs
You can, but you won’t really get much benefit because vegan butter won’t taste or perform like dairy butter, and you’ll also be using a highly processed product. Olive oil tastes amazing and is so good for you.
Try and use them all if possible, but if you don’t have one or two, it won’t ruin your knitter’s kibbeh.
As wonderful as Neta Kibeh is in Ethiopian stews, you can use it as a spice in almost any recipe. Use it as a marinade for tofu or tempeh, use it to add flavor to roasted vegetables, drizzle it over pasta or rice dishes, dip a crusty bread in it, or use it as a salad dressing, among the many possibilities.
More vegan oils and spices
If you like this knitter kibbeh recipe, check out our other how-to recipes at Holy Cow Vegan!
Vegan Niter Kibeh (Ethiopian Spiced Oil)
Neter Kibeh (Niter Kibeh) is a spiced, clarified butter that adds amazing flavor to Ethiopian dishes like Shiro and Doro Wat. This vegan nighter kibbeh is made with olive oil and is not only delicious but healthy too!
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Serving: 16 tablespoon (approx.)
Calories: 130kcal
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instructions
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In a mortar and pestle, or in a blender, lightly grind the spices to break them up. Do not powder them. These include coriander seeds, cumin seeds, fenugreek seeds, black cardamom, cloves, cinnamon, allspice and pepper. If using whole nutmeg, break off a piece and toast with other spices. If using powdered nutmeg, reserve and add to the turmeric in step 5.
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Place the spices in a wok and lightly toast on low heat for five minutes until very fragrant.
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Place olive oil in a small saucepan. Add the toasted spices, onion, ginger and garlic to the saucepan.
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Heat olive oil over medium heat. Reduce the heat until a few small bubbles rise from the bottom of the pan and the oil starts to simmer lightly. Let it burn for one hour.
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Five minutes before turning off the heat, add turmeric to the oil and stir it. If using powdered nutmeg, add it at this point as well.
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Allow the oil to cool completely before straining. Use a cheesecloth, if possible, or a fine mesh strainer.
Recipe notes
- Authentic netter kibbeh contains two herbs, coseret and besobella. I have not included these as they may not be easily accessible to everyone These are available online so if you can source them, add a teaspoon each to the nighter kibbeh along with the other spices.
- Don’t rush the Nita Kibbeh by turning up the heat. Spices need time to infuse their flavor into the oil.
- Add the turmeric only in the last five minutes. Ground spices burn quickly in hot oil, so don’t cook for too long.
- Don’t throw away those wonderful spices after straining. Store them in the refrigerator and use them in spice pastes for curries and stews.
nutrition
Worship: 1table spoon | Calories: 130kcal | Sugars: 2g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fats: 1g | Monounsaturated fats: 10g | Sodium: 2mg | Potassium: 38mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.4mg
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