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dried spices
photo: Zak Greant on Flickr

A nod to one of Food Republic’s founders Marcus Samuelsson’s heritage, this is a recipe for nitir qibe. It’s a spiced butter used in Ethiopian kitchens in place of regular butter or oil. It adds instant flavor to roasted vegetables, fish, or meats. At Food Republic we slather it on everything coming off the grill: We love it to spice up a nice, simple burger or as a variation on the usual Mexican corn on the cob, and yeah, slathered across fresh-off-the-grill steaks.  

This is also known as clarified butter, which means that the milk solids are removed. And what that translates to for a cook is that the butter won’t burn as easily.

The 7/20: If you have these items in your arsenal, recipes categorized by 7/20 can be made with 7 or fewer additional ingredients in only 20 minutes of active cooking time.