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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 Ethiopian cuisine. Its preparation is similar to that of ghee, but niter kibbeh is simmered with spices such as 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.