Niter Kibbeh (ንጥር ቅቤ)

Niter kibbeh (ንጥር ቅቤ) is Ethiopian spiced clarified butter. Butter is slowly clarified, then infused with Ethiopian spices and herbs and strained, leaving a golden, fragrant fat that gives Ethiopian and Eritrean food its signature taste. It is also spelled nitir kibe or niter kebbeh, and in Tigrinya it is called tesmi.

Shop Yegna Mart Niter Kibbeh (800 g)

What is niter kibbeh used for?

Niter kibbeh is one of the most versatile ingredients in the Ethiopian kitchen. Some dishes are built around it, and a spoonful finishes many more.

Doro wot, the holiday chicken stew
Kitfo, minced beef mixed with warm niter kibbeh and mitmita
Genfo, served with a well of melted spiced butter
Tibs, firfir and scrambled eggs
Many other stews and dishes, stirred in at the end for richness and aroma

Niter kibbeh vs ghee

Both start as clarified butter: butter heated until the water cooks off and the milk solids separate. The difference is the spice. Ghee is plain. Niter kibbeh is infused with Ethiopian spices and herbs such as korerima and koseret, which give it a deep, warm aroma. You can cook an Ethiopian dish with plain ghee, but it will not taste like home.

How we make ours

Our niter kibbeh is made from our mother's recipe. We changed only one thing: the butter.

Canadian butter. Butter from Ethiopia cannot be brought into Canada, so we use clean, fresh butter from Canada. Choosing it ourselves also means we know exactly what goes into every batch.
Spices imported from Ethiopia. Korerima, tikur azmud (black cumin), nech azmud (ajwain) and koseret all come from Ethiopia.
Made in Canada. Every batch is clarified and infused here, then packed in 800 g jars.

How to store niter kibbeh

Niter kibbeh is shelf stable. Keep the jar closed in a cool, dry place, away from the stove and direct sunlight. The most important rule: always use a clean, dry spoon. Water or food crumbs in the jar are what spoil butter. If your kitchen is warm, you can keep it in the fridge; it will firm up and soften again at room temperature. Check the best-before date on your jar.

How much should I use?

It depends on the dish and on taste. Some families finish a stew with a single spoonful, others use much more. Start with a tablespoon for a pot of stew, taste, and add more until it tastes the way you like. Kitfo is different from other dishes: it needs much more niter kibbeh than most.

Where can I buy niter kibbeh?

You can order Yegna Mart niter kibbeh online. We ship everywhere in Canada and the United States. See our shipping policy for delivery times and free shipping details.

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