Saturday, September 1, 2012

Niter Kebbeh

Ethiopians keep this butter mixture on hand to use when cooking.  You make a big batch and keep in the fridge and use as needed.  It will keep for 3 months in the fridge.
It smells amazing!

Niter Kebbeh

1 pound butter, unsalted
2 cloves garlic, chopped
one small piece ginger, peeled and chopped
1 very small onion, finely chopped
1/2 tsp ground tumeric
1/2 tsp ground cardamom
1/8 tsp ground nutmeg
1/8 tsp ground fenugreek
1/2-inch piece cinnamon stick
1 whole clove

1.  In heavy saucepan, heat the butter over moderate heat.  Stir and turn so that it melts evenly.  Do not allow the melted butter to brown or bubble, lower heat if necessary.

2.  As soon as all of it is melted, increase heat and quickly bring to bubbly boil.  A mass of small bubble will form on the top.  Stir in the garlic, ginger, and onion.  Cook for a minute or two, then add the dry ingredients: tumeric, cardamom, nutmeg, fenugreek, cinnamon stick, and clove.  Reduce heat to a very low simmer.

3.  Simmer on a very low heat for 30 minutes to an hour.  Do not stir.  The milk solids should sink to the bottom of the pan and a clear butter liquid should float on top.

4.  Carefully strain the liquid through a cheesecloth.  Repeat as necessary to obtain a liquid that is clear and free of spices and milk solids.  Pour the Niter Kebbeh into a clean jar with an airtight cover.  Keep in the fridge and use as needed.  I will turn solid when chilled, and will keep for 3 months.

**Fenugreek is the most essential spice in this...of course we didn't have any on hand...have to order it online.

Chicken Dorowat (Ethiopian Chicken Stew)

This was SO amazingly good!  It had a fabulous flavor to it!  I didn't add nearly as much paprika or cayenne as it called for, and it was not hot at all.  So, the kids loved it!  It was super easy to make too!

8 oz tomato sauce
1/8 cup paprika (recipe called for 1/4 cup!)
1/4 cup red wine
1 Tbsp fresh ginger paste (can buy in a tube, already smashed up in deli section!)
1 tsp cayenne pepper (recipe called for 2 tsp)
1/4 tsp cardamom
1/4 tsp nutmeg
1/4 tsp ground clove
1/4 tsp ground cinnamon
1/4 tsp ground all spice
2 medium onions, chopped
2 cloves garlic, minced
2 Tbsp olive oil
1/2 tsp ground tumeric
1 tsp salt
3 pounds chicken breasts or thighs, diced up (I used thighs)
1/4 cup red wine

1.  Make the red pepper sauce first, combine tomato sauce, paprika, 1/4 cup red wine, fresh ginger, cayenne pepper, cardamom, nutmeg, cloves, cinnamon, and all spice.  Set aside.

2.  In a large skillet (or wok), cook onion and garlic in hot oil until onion is tender but not brown.  Stir in red pepper sauce, tumeric, and salt.  Add chicken pieces to skillet.  Stir together and reduce heat; cover.  Simmer on low for about 30 minutes.

3.  Stir in 1/4 cup dry red wine.  Cook uncovered about 15 minutes.  Stir frequently, skim off fat.  Serve with injera.