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Berbere Spice Brown Butter

Marcus Samuelsson
This recipe starts with niter kibbeh, a seasoned clarified butter that is a staple of Ethiopian and Eritrean cuisine. Use it on anything poached or grilled and get ready to smack your lips.

Ingredients
  

  • 1 pound butter
  • 1 small red onion chopped
  • 3- inch piece fresh ginger peeled and coarsely chopped
  • 3 cloves garlic minced
  • 1 cinnamon stick
  • 4 cardamom pods
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground turmeric
  • 4 sprigs fresh thyme
  • 1 tablespoon berbere seasoning

Instructions
 

  • ►Melt butter in a medium saucepan over low heat, stirring occasionally. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add all ingredients except for berbere seasoning and continue cooking for 15 minutes, stirring occasionally, until onion is lightly browned and aromatic.
  • ►Remove from heat and set aside to infuse for 30 minutes.
  • ►Strain through a fine mesh strainer lined with cheesecloth and return to a clean saucepan over low heat. Add berbere spice and stir to combine.
  • ►Store refrigerated in an airtight container for up to 3 weeks.