Nitr Qibe

Nitr Qibe is a spiced butter used in the Ethiopian dishes Doro Wat (chichen stew) and Misr Wat (lentil stew).

Its straightforward to make, however, usually tandem to the butter version I also make an olive oil version, then I use both in recipes. Listed is the butter version. To make the olive oil version just swap out the butter for 1/2 C olive oil and for cooking method, just heat up the olive oil over medium heat, throw in the ingredients,  remove from heat, let sit for 30-60 minutes then strain off into a container. Luckily with olive oil version you don’t have the burden of keeping the mix warm so it doesn’t firm up.

IMG_1674 IMG_1677
  • 1 stick butter
  • 1/2 Onion, chopped
  • 3 Garlic Cloves, crushed
  • 1 T Ginger, chopped
  • 1 stick Cinnamon
  • 4-5 Cardamom Seeds
  • 3-4 Whole Cloves
  • 1 t Fenugreek
  • 1/2 t Tumeric

Over low heat melt the butter then stir in the remaining ingredients. Keep at low heat for 30-60 minutes. Cool slightly then strain off into a container.

I use just a plain ‘ol fine mesh strainer but purists will go further with cheesecloth or a coffee filter to get a clarified version. If you’re making Doro or Misr Wat, the clarification step is not terribly useful.

4 thoughts on “Nitr Qibe

  1. Pingback: Misr Wot | Free Time

  2. Pingback: Doro Wot | Free Time

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