Niter Kibbeh Ghee Slow Cooker Recipe

Recipe Category: Instant-Pot


Niter Kibbeh Ghee Slow Cooker Recipe


Makes 1½ cups

Active Time 10 minutes

Total Time 40 minutes

  • 1 pound (4 sticks) unsalted butter
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1½ teaspoons coarsely ground black pepper
  • 1 teaspoon cardamom seeds
  • 1 teaspoon fenugreek seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground turmeric
  • 1 or 2 Indian cinnamon sticks (cassia bark) or ½ regular cinnamon stick, broken into small pieces
  • 4 whole cloves


  1. In a medium saucepan, combine the butter, onion, garlic, ginger, black pepper, cardamom seeds, fenugreek seeds, cumin seeds, turmeric, cinnamon sticks, and cloves
  2. Bring to a simmer over medium-low heat
  3. Allow to simmer for about 30 minutes, until the bubbles that rise to the top appear clear and the mixture is no longer milky
  4. Place a fine-mesh strainer over a heatproof jar (such as a 2-cup mason jar)
  5. Strain the mixture into the jar; discard the solids
  6. Seal the jar tightly with the lid
  7. You can store the niter kibbeh on your countertop almost indefinitely, as long as you keep it sealed and use a clean spoon each time you dig into it

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