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Recipes Around the World International Vegetarian Union
Ethiopian Vegan Recipes
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Niter Kebbeh
from: John Russell

Servings: 1

  • Olive Oil
  • 1/4 c onions; chopped
  • 2 cloves garlic; minced
  • 2 tsp Ginger; grated, peeled, fresh
  • 1/2 tsp Turmeric
  • 4 Cardamom seeds; crushed
  • 1 Cinnamon stick
  • 2 Cloves; whole
  • 1/8 tsp Nutmeg
  • 1/4 tsp Ground fenugreek seeds
  • 1 tb Basil; fresh OR (1 tsp dried)

In a small saucepan, het the oil, add the other ingredients and reduce the heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 to 60 minutes, when the surface becomes transparent, pour the liquid through a cheesecloth into a heat-resistant container. Discard the spices and solids.

Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.