Niter kibbeh is a topic that has generated great interest and debate in recent times. With conflicting opinions and endless perspectives, this topic has captured the attention of experts, scholars and the general public. In this article, we will explore different aspects related to Niter kibbeh, from its historical origin to its current impact. Through a detailed analysis and review of various sources, we will seek to elucidate the multiple facets that make up Niter kibbeh, with the aim of providing our readers with a complete and up-to-date view of this topic.
Alternative names | Niter qibe |
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Type | Seasoned, clarified butter |
Place of origin | Eritrea and Ethiopia |
Region or state | East Africa |
Main ingredients | Butter |
Ingredients generally used | Spices |
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Niter kibbeh, or niter qibe (Amharic: ንጥር ቅቤ niṭer ḳibē), also called tesmi (in Tigrinya), is a seasoned, clarified butter used in Ethiopian and Eritrean cuisine. Its preparation is similar to that of ghee, but niter kibbeh is simmered with spices such as besobela (known as Ethiopian sacred basil), koseret, fenugreek, cumin, coriander, turmeric, Ethiopian cardamom (korarima), cinnamon, or nutmeg before straining, imparting a distinct, spicy aroma. The version using vegetable oil instead of butter is called yeqimem zeyet.