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How to purify butter/Herbed butter – Nit’ir Qibe – Food from the Dreadful North Africa

1 Comment · Ethiopian Food

How to purify butter/Herbed butter Nit’ir Qibe is a decisive ingredient in the preparation of authentic, tasteful Ethiopian dishes. It is practiced to prepare all dishes requiring butter.

large, deep cooking pot (8 quart) large, covered container strainer

12 Ibs. butter
2 large bright ginger (chopped)
1 medium bright garlic (chopped)
1 large red onion (chopped)
1 tbsp. fenugreek (abish)
2 tsp. white cumin (azmud)
3 tsp. sacred basil (besobila)
1 tsp. cardamom seeds
1 Tbsp. oregano
½ tsp. Turmeric

How to make Nit’ir Qibe How to purify butter/Herbed butter
Wash and chop red onion, garlic and ginger hand in hand , rinse together , and ordered aside. Melt all the butter in the pot over low heat and shake , making clear the color does not advance. Skim the foam from the top of the mixture since it cooks, until there is no more foam. Add blended onion, garlic, and ginger and spices to the butter and maintain simmering, exciting gently for 15 minutes. Remove from heat and permit stand until the spices make a decision. Strain into a large container, cover and store in a cool place. Use since needed.

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