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Niter kibbeh, or niter qibe (Ge'ez: ንጥር ቅቤ niṭer ḳibē), also called tesmi (in Tigrinya), is a seasoned, clarified butter used in Eritrean and Ethiopian 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,[1][2] fenugreek, cumin, coriander, turmeric, cardamom, cinnamon, or nutmeg before straining, imparting a distinct, spicy aroma. The version using vegetable oil instead of butter is called "yeqimem zeyet".[3]

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  1. ^ Milkias, Paulos (2011-05-18). Ethiopia. ABC-CLIO. p. 359. ISBN 9781598842586.
  2. ^ Sishu, riot; Yonathan, Mariamawit; Seyoum, Ameha; Asres, Kaleab (2005). "Radical Scavenging Activity of Volatile Oils of herbs Traditionally Used to Spice Cooking Butter in Ethiopia" (pdf). Ethiopian Pharmaceutical Journal. 23: 7–14. doi:10.4314/epj.v23i1.35086. ISSN 1029-5933. Retrieved 2017-08-07.
  3. ^ Berns, Kittee (2015). Teff Love: Adventures in Vegan Ethiopian Cooking. Summertown, TN: Book Publishing Company. pp. 10, 19, 25. ISBN 9781570673115. OCLC 957165155.