Servings: 1 .5 kg / 3.3 lbs
Ingredients
- 2.5 kg vegan butter at room temperature
- 30 g Amaarech Qibbeh Manteria blend or:
- 55 g korerima - roasted in a pan on low heat for 10 minutes
- 25 g nech qimmem - roasted in a pan on low heat for 5 minutes
- 30 g koseret - roasted in a pan on low heat for 3 minutes
- ½ teaspoon turmeric
- 10 g crushed ginger
- 10 g crushed garlic
- 45 g sliced red onion
Instructions
- To a large pot add all the ingredients and bring to a slow boil
- Reduce heat and let the mixture simmer, stirring occasionally until the foam on top disappears and the butter has gone clear
- Allow the qibbeh to cool completely before transferring it to a clean container by pouring it through a sieve
- Store in fridge or freezer
Notes
- If you are after a more intense experience, I suggest adding more of our Amaarech Qibbeh Manteria blend. Note that your qibbeh will get stronger with time.
- Qibbeh can be added at the beginning or end of the cooking process to enhance the flavors of any Ethiopian dish you make at home.
- You can keep your qibbeh for months if stored in the freezer. I recommend keeping most in your freezer and transferring a small amount to your fridge as and when necessary
- Find more recipes by Helen on @ethiopianfoodie.
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