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Home » Authentic Niter Kibbeh (Ethiopian Spiced Clarified Butter)

Authentic Niter Kibbeh (Ethiopian Spiced Clarified Butter)

April 15, 2018

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If you love Ethiopian food and just can’t quite figure out how to replicate that flavor at home, you may be missing the ultimate secret ingredient:  Niter Kibbeh!

niter kibbeh ethiopian authentic recipe spiced clarified butter

Niter Kibbeh (Nit’ir Qibe) is an ingredient integral to Ethiopian cuisine and is made by clarifying butter that has been infused with herbs and spices.  In the process of clarifying the spiced butter, the same process used to make ghee, the butterfat is separated from the milk solids and water and the result is a highly aromatic and flavorful cooking fat.  This clarified butter has a higher smoke point and longer shelf life than regular butter.

How To Use Niter Kibbeh

While niter kibbeh is famously used in Ethiopia’s national dish, Doro Wat, it is highly versatile and used to bring life and flavor to a wide variety of dishes.  Include a dollop in your favorite stews, your beans and lentils, sauces and gravies, add some to your vegetables and eggs, use it to brown your meat or chicken, spread some on your sandwich…and then sit back and savor your meal.

Authentic Ethiopian Spices

For a truly authentic niter kibbeh you would include two Ethiopian spices that are very difficult to find outside of Ethiopia:  Besobela and Kosseret.  Besobela is also known as Ethiopian sacred basil though it tastes nothing like basil.  It’s also traditionally included in Berbere, the famous fiery hot Ethiopian spice blend.  Kosseret is in the verbena family of plants and likewise has a very unique flavor.  There are no adequate substitutes for either.  If you can find them, use about a tablespoon of each.  If you can’t, simply omit them.  The resulting niter kibbeh will still be incredibly delicious without them.

Another central ingredient to niter kibbeh is cardamom.  But it’s not the green cardamom that most of us are familiar with.  Rather it’s a type of cardamom that’s much bigger in size and is brown in color, known as korarima, false cardamom and Ethiopian cardamom.  And it’s tastes completely different than green cardamom.

The bad news is that it’s nearly impossible to find.  The good news is that you can substitute Indian black cardamom (pictured below in comparison to the more commonly known green cardamom).  It more closely resembles Ethiopian cardamom in flavor than does green cardamom and is an absolutely vital spice in Ethiopian cooking.

Niter kibbeh is a wonderful and uniquely delicious clarified butter that you will fall in love with.  And absolutely nothing compares to homemade niter kibbeh.  Once you’ve made it (it’s super easy) and tried it (it’s incredible) you’ll make it again and again!

niter kibbeh ethiopian authentic recipe spiced clarified butterniter kibbeh ethiopian authentic recipe spiced clarified butter

Let’s get started!

Toast the whole spices over medium heat in a dry skillet for a few minutes until very fragrant.  Be careful not to scorch the spices or they will become bitter.

Place all the ingredients in a medium saucepan and bring it to an extremely low simmer.  Continue to simmer over low for at least one hour or up to 90 minutes.  BE VERY CAREFUL NOT TO BURN THE BUTTER.  If it burns it will be bitter and there is no salvaging it.

Pour everything through a fine-mesh cheesecloth.  (No need to skim off the foam, everything will be removed during straining.)

Pour the niter kibbeh into a jar, let it cool, cover so it is airtight.  It will keep at room temperature for a few weeks, in the fridge for at least a couple of months, and several months in the freezer (it will be hard in the fridge and freezer, let it come to room temp for easy scooping).  Makes about 2 cups.

niter kibbeh ethiopian authentic recipe spiced clarified butter

Enjoy!

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niter kibbeh recipe homemade authentic traditional ethiopian spiced clarified butter

For more delicious and authentic Ethiopian recipes, be sure to try our:

  • Doro Wat
  • Sega Wat
  • Misir Wat
  • Gomen
  • Injera

 

Authentic Niter Kibbeh (Ethiopian Spiced Clarified Butter)

Kimberly Killebrew
Wonderfully versatile, this famous Ethiopian spiced clarified butter will add life and flavor to a wide variety of dishes!  (See blog post for ideas.)
Print Recipe
4.89 from 18 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course condiment
Cuisine ethiopian
Servings 2 cups
Calories 67 kcal

Ingredients
  

  • 1 pound unsalted butter, cubed
  • 1/4 cup chopped yellow onion
  • 3 tablespoons minced fresh garlic
  • 2 tablespoons minced fresh ginger
  • 1 2-inch cinnamon stick
  • 1 teaspoon whole black peppercorns
  • 3 BLACK cardamom pods (not the green cardamom variety)
  • 3 whole cloves
  • 1 teaspoon fenugreek seeds
  • 1 teaspoons coriander seeds
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon besobela ,if you can find it, otherwise omit (see blog post)
  • 1 tablespoon kosseret ,if you can find it, otherwise omit (see blog post)

Instructions
 

  • Toast the whole spices over medium heat in a dry skillet for a few minutes until very fragrant.  Be careful not to scorch the spices or they will become bitter.  Set aside.
  • Place all the ingredients in a medium saucepan and bring it to an extremely low simmer.  Continue to simmer over low for at least one hour or up to 90 minutes.  BE VERY CAREFUL NOT TO BURN THE BUTTER.  If it burns it will be bitter and there is no salvaging it.
  • Pour everything through a fine-mesh cheesecloth.  (No need to skim off the foam, everything will be removed during straining.) Pour the niter kibbeh into a jar, let it cool, and cover so that it is airtight.  It will keep at room temperature for several weeks, in the fridge for at least a couple of months, and even longer in the freezer (it will be hard in the fridge and freezer, let it come to room temp for easy scooping).  Makes about 2 cups.

Nutrition

Calories: 67kcal | Carbohydrates: 12g | Protein: 2g | Sodium: 12mg | Potassium: 140mg | Fiber: 3g | Sugar: 1g | Vitamin C: 5.9mg | Calcium: 66mg | Iron: 2.5mg
Keyword Niter Kibbeh
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Filed Under: Affiliate, Africa, All Recipes, By Country or Region, By Type of Dish, Disclosure, Ethiopia, Food, Gluten Free, Paleo, Sauces, Seasonings and Condiments, Vegetarian Tagged With: African, clarified butter, Ethiopian, ghee, niter kibbeh

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74 Responses

  1. David Russell says

    December 5, 2020 at 1:32 pm

    The first time I made this I was very pleased. I’ve just made it a second time, though, and it turned brown within twenty minutes on the lowest possible heat setting on the stove. As far as I can remember, here are the only differences: 1) I used shallots instead of yellow onion. 2) I put it on a different burner which possibly gets hotter. 3) I didn’t stir it during those twenty minutes. Was failing to stir it a mistake? If so, how often should it be stirred?

    Reply
  2. Hilary says

    December 5, 2020 at 10:47 am

    I’m officially obsessed with this and want to make jars for the whole family for Christmas. I can’t help myself from randomly opening the jar and taking in the amazing smell!

    Can I triple the recipe or should I stick to making it in 1lb batches? I made it with refined coconut oil as another person suggested and it worked perfectly and since it has a high smoke point I was less worried about burning it (though I was careful to keep the simmer very low regardless).

    Reply
    • Kimberly @ The Daring Gourmet says

      December 5, 2020 at 5:00 pm

      Fantastic, Hilary, thank you! Tripling it shouldn’t be a problem, just continue to focus on keeping the temp low.

      Reply
      • Hilary says

        December 18, 2020 at 7:45 am

        It worked! Took forever to prep that much ginger and garlic but otherwise it turned out great :)

        Reply
  3. Helen says

    November 22, 2020 at 2:17 am

    I’ve been making this recipe for about a year now and am totally addicted to it. I found the recipe and started making it for some Ethiopian recipes – but now I use the butter for all kinds of dishes. It adds flavour, depth and warmth for instance to scrambled eggs, or fried mushrooms, fried rice, or a dhal. I keep meaning to make up some different versions using different spices, but in fact, I am so happy with this mix that I’ve not actually bothered. So thank you Kimberly for a much loved added ingredient to my repertoire. (And yes, it keeps for months in the fridge). PS It’s the black cardamoms I think that are really essential.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 22, 2020 at 9:41 am

      That’s wonderful, Helen, and I couldn’t agree more about its versatility – thank you so much for the feedback! <3

      Reply
  4. Sheri says

    November 11, 2020 at 3:26 pm

    Perfect blend of spices. I was able to find besobela and kosserot at my neighborhood Ethiopian market. I’ve made this before but it had fewer spices and it was OK, but your recipe is delicious.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 11, 2020 at 3:27 pm

      I’m so glad, Sheri, thank you for the feedback!

      Reply
  5. Selamawit says

    September 27, 2020 at 2:10 pm

    Hiiii i need ethiopan butter pls

    Reply
  6. Stephanie Ciancio says

    July 22, 2020 at 10:54 pm

    Thanks for such a beautifully visual recipe! I understand that the traditional process of making this clarifies regular butter. I was wondering if I could use ghee since I have a lot of it on hand. We’re not buying much new dairy these days…. do you think this would work ok with coconut oil?

    Reply
    • Kimberly @ The Daring Gourmet says

      July 22, 2020 at 11:03 pm

      Hi Stephanie, yes you can use ghee and heat it up with the spices to infuse it with flavor. You can also use coconut oil, it will just have that coconut flavor of course.

      Reply
      • Nelson says

        November 17, 2020 at 3:35 pm

        If you coconut oil to produce a vegan friendly product instead of butter use REFINRD coconut oil for a less or no coconuty taste. Use a combination of coconut oil and a neutral tasting oil like canola for a less harder to scoop product right out of the fridge.

        Reply
  7. Mrs.Rogers says

    July 7, 2020 at 1:48 pm

    Hello! I have not yet tried the recipe but am beyond looking forward to it, had to amass quite the Arsenal of spices to be able to get ready for it! I wanted to update you, the amazon links you shared for the spices is out and they are not going to be restocking, but all the specialty Ethiopian spices are actually stocked by a small spice business in MA that ships nationwide and sells at extremely reasonable spices. They have the korerima, besobela and kosseret. The owner sources from Ethiopia and has an amazing blog detailing her clean sourcing. https: //ww w.curiospice. com/

    Reply
  8. Diana says

    July 4, 2020 at 3:33 pm

    I accidentally bought salted butter—will this still work?

    Reply
    • Kimberly @ The Daring Gourmet says

      July 4, 2020 at 9:00 pm

      Hi Diana, yes that will work.

      Reply
      • Darryl says

        September 15, 2020 at 2:29 pm

        Hello! Would the salted butter change the taste when using in recipes?

        Reply
        • Kimberly @ The Daring Gourmet says

          September 15, 2020 at 4:54 pm

          Hi Darryl, salted butter is fine. You’ll just want to cut back a bit on the salt in whatever dish you’re using the niter kibbeh. Happy cooking!

          Reply
  9. Kristen says

    July 1, 2020 at 9:46 pm

    Hi,
    I was wondering if I could substitute ground cloves and ground cinnamon for the whole ones?

    Reply
    • Kimberly @ The Daring Gourmet says

      July 1, 2020 at 10:51 pm

      Hi Kristen, using whole spices allows you to strain them out of the clarified butter. Using ground spices will result in dark-colored clarified butter with flecks of spices in it. The issue is mostly aesthetic so if that doesn’t bother you then it’s no problem. But another potential problem could be if you’re using the clarified butter for frying, the ground cloves and cinnamon could potentially scorch and turn bitter. But again, if you’re not frying with it, only light sautéing or just adding it to a dish for flavor then it’s not a problem.

      Reply
      • Kristen says

        January 3, 2021 at 1:44 am

        Thanks for your response, Kimberly. I made it and it turned out wonderfully. I did use ground cloves since I did not have whole cloves, but it looked fine, and tasted delicious.
        My son’s eyes lit up when I told him that I was preparing to make this again, along with your Doro Wat recipe. Thanks for the great recipes!

        Reply
        • Kimberly @ The Daring Gourmet says

          January 3, 2021 at 10:37 pm

          That’s wonderful, Kristen, thanks so much for the feedback!

          Reply
  10. Alanna MB says

    June 26, 2020 at 7:36 am

    Made the clarified butter and it turned out perfect. I used it in several dishes including yellow lentils and my family was fighting over some taking too much. Thank you for sharing this and other recipes.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 26, 2020 at 10:29 pm

      That’s wonderful, Alanna, I’m so glad everyone enjoyed it and I appreciate the feedback, thank you!

      Reply
  11. Kathy Amato says

    May 21, 2020 at 4:43 am

    I made this but was disappointed in the color. But the taste is fabulous.
    Could the turmeric have turned it darker than the pictures here?
    I sourced the besobela and kosseret and was surprised with the bright smell of the besobela.
    I was concerned about “very low simmer” setting. My stove has a low burner mark, but I thought it was too high as I got bubbles all over the surface. Maybe I scorched it a bit? But it’s NOT bitter, it’s all warm flavor and it is great on toast. Even with peanut butter on top!!

    Reply
  12. JOSEPH C EDDY says

    March 29, 2020 at 8:51 am

    Would using green cardamom completely ruin this, or would it just taste different?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 29, 2020 at 9:40 am

      Hi Joseph, it will just taste different but still absolutely delicious!

      Reply
  13. Rick C says

    February 3, 2020 at 10:57 am

    In the past people making their own garlic olive oil ran the risk of food poisoning as the garlic turned rancid.
    Will the garlic in the ghee turn the mixture rancid or is it ok to store for months like plain clarified butter.
    Thanks for giving me a lot of ideas on spiced/flavored ghee!!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 4, 2020 at 6:15 pm

      Hi Rick, right, I definitely would never leave a clove of garlic sitting in a jar of olive oil. I think the difference here is that the garlic is not only cooked but it’s then strained out of the clarified butter so only the flavor remains.

      Reply
  14. Alex O says

    January 24, 2020 at 6:40 pm

    This as authentic as it gets! I had used a different recipe in the past, but this has the distinct flavor of Ethiopian clarified butter. I lived there for 4 wonderful years and have missed this! Thanks for sharing the recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 24, 2020 at 7:00 pm

      I’m so happy to hear that, Alex, thank you!

      Reply
  15. Gadge says

    April 7, 2019 at 10:55 pm

    What is the serving size?
    There are calories (whatever a kcal is) but no size per calorie.

    Reply
  16. Chris says

    February 9, 2019 at 4:21 pm

    Is there any way you can post a video of the “extremely low” boiling of the butter? I want to just try it but I fear I will burn the butter without some sort of visual.

    Reply
  17. Joachim says

    November 1, 2018 at 1:37 pm

    Hello, In order to be faithful to the original recipe, I buy “korarima”. Do I respect the same amount of black cardamom in the recipe? thanks

    Reply
    • Kimberly @ The Daring Gourmet says

      November 1, 2018 at 1:44 pm

      Hi Joachim, yes, korarima is the traditional “cardamom” used in Ethiopian cooking and is similar to Indian black cardamom. You can simply replace the black cardamom with the same quantity of korarima.

      Reply
  18. Joe Harris says

    October 15, 2018 at 7:17 am

    Easily made and great results. I’m already starting to make some more. Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 15, 2018 at 10:02 am

      Fantastic, Joe, thanks so much for the feedback!

      Reply
  19. Joe Harris says

    October 11, 2018 at 4:29 pm

    Thank you. I’m sure I’ll find one and be able to modify from there. Thanks.

    Reply
  20. Joe Harris says

    October 10, 2018 at 8:41 am

    Thanks again. Almost ready to go!

    I wonder, do you have or can you recommend a recipe for Ye’abasha Gomen aka Gomen Wat or Ethiopian collard greens?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 10, 2018 at 11:10 am

      Awesome, Joe! I don’t have one off-hand but equipped with this amazing niter kibbeh you can’t go wrong! :)

      Reply
    • Teri Watkins says

      October 17, 2018 at 7:11 pm

      Hi Joe – Eating Well Jan/Feb 2018 has a great recipe. In the past week I’ve made it twice. I even substituted Swiss chard greens for the collards (had them left over from a Lebanese chard stalks recipe – also Eating Well). I think if you Google Ethiopian Collard Greens and look for a recipe from Eating Well you will find it. It’s also great using sumac. Ate it 4 out of 5 nights at work! Very versatile.

      Reply
  21. Joe Harris says

    October 9, 2018 at 3:34 pm

    Hi. Another question please. It looks like, in the pictures, the besobela and kosseret were added after the butter has melted. Is that the case? And are they ground? I’m used to at least “grinding” herbs between my palms to release the flavors. Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 9, 2018 at 4:31 pm

      Hi Joe, no, I simply forgot to add them before the butter melted in time for the photo ;) It makes no difference in flavor whether they’re ground or rubbed – either way their oils will be released.

      Reply
      • Lu says

        November 20, 2020 at 8:31 am

        Thank you for this recipe. It’s super easy to make and smells absolutely divine! Can’t wait to try it now! Also, I managed to get besobela and kosseret in the UK on this website: https ://www.rrteff.co .uk/store

        Reply
  22. Kay Pea says

    September 28, 2018 at 5:01 am

    I ordered a jar or niter kibbeh online because I wanted to try to recreate an Ethiopian dish that I ate at a theme park. When the shipment got delayed to October, I went online to hunt for recipes and came across this one. I actually spent $30 to order the besobela and koseret online.
    Made my first batch of niter kibbeh last week, and I open the jar and sniff it every night when I get home from work. My jar of pre-made niter kibbeh actually arrived early, but the smell doesn’t even come close to the one that I made using this recipe. I used it again last night to make a lentil soup, and it was outstanding. Good thing that I ordered those big bags of herbs, because I think I will be making a LOT of this from now on.
    Thanks for sharing!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 28, 2018 at 7:57 am

      I’m thrilled to hear that, Kay! It’s so true, absolutely nothing compares to homemade. I still have some left in my fridge from a large batch I made over 5 months ago and it still smells and tastes as wonderful now as it did then. Thanks so much for the feedback!

      Reply
    • Joe Harris says

      October 5, 2018 at 3:36 pm

      May I ask where you found besobela and koseret online? I can’t find it anywhere.

      Reply
      • Kimberly @ The Daring Gourmet says

        October 5, 2018 at 4:09 pm

        Joe, I link to both ingredients in my recipe.

        Reply
        • Joe Harris says

          October 5, 2018 at 4:40 pm

          Ah. It’s in the recipe itself! Thank you. I’ll be sure to let you know how it turns out. And thank you for the recipe(s).

          Reply
          • Kimberly @ The Daring Gourmet says

            October 5, 2018 at 4:49 pm

            You’re welcome, Joe, I hope you enjoy it!

            Reply
  23. Shawn says

    June 22, 2018 at 5:26 pm

    Intoxicatingly delicious, the aroma that filled my kitchen was out of this world! Thank you for sharing this fantastic recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 22, 2018 at 5:34 pm

      I’m so happy to hear that, Shawn, thank you!

      Reply
  24. Rose Alemayehu Poulsen says

    April 23, 2018 at 3:05 am

    Hi Kimberly

    Good job, your details is great for Ethiopian secret ingredient (Niter Kibbeh!). I am glad that you are sharing my traditional courses (Ethiopian food). I really love to get know you more because I am a cook myself. Now, should come to visit the Faroe Islands who knows you might find something you love to share.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 23, 2018 at 12:40 pm

      Thank you, Rose! My husband and I were just talking about the Faroe Islands as we both have Danish ancestry. Who knows, perhaps we’ll make it there someday for a visit and you can introduce us to the local cuisine :)

      Reply
  25. Bob Cham says

    April 22, 2018 at 3:52 pm

    I’ve kept ghee as much as 3 years without issues.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 22, 2018 at 3:55 pm

      Ghee isn’t made with raw onion and garlic and it’s the inclusion of those perishables (their juices) that I’m unsure about in terms of really long-term storage, especially at room temp.

      Reply
  26. Bob Cham says

    April 22, 2018 at 5:54 am

    This differs from Ghee only in the use of spices. Ghee keeps on the counter almost infinitely. Why would this need refrigeration?

    Reply
    • Kimberly @ The Daring Gourmet says

      April 22, 2018 at 9:06 am

      Hi Bob, yes, it’s the same process as ghee. And yes, you can keep it stored airtight at room temp but most sources agree that it will keep even longer if stored in the fridge.

      Reply
  27. Mary says

    April 21, 2018 at 9:24 pm

    I often make clarified garlic butter but it never occurred to me to add anything else. Silly me!! This sounds absolutely wonderful and I can’t wait to get going. Will try to find the unusual spices as well. Thanks for the idea.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 21, 2018 at 9:41 pm

      I agree, Mary, clarified butter lends itself perfectly to a wide variety of flavor profiles. Rosemary-garlic with lemon zest is a recent combo I tried that I really like.

      Reply
      • Mary says

        April 22, 2018 at 12:39 am

        How lovely, I shall try that one too. I’ll end up with lots of pots of different clarified butters in my fridge. What fun!

        Reply
  28. Natalie Loftus says

    April 21, 2018 at 3:03 pm

    Absolutely phenomenal! I didn’t have the besobela or kosseret but no matter because it tasted incredible without. My kitchen smelled heavenly while it was simmering. Thank you!

    Reply
  29. Lauren says

    April 18, 2018 at 6:42 pm

    Cant wait to try this!

    Reply
  30. Abeer says

    April 18, 2018 at 1:10 am

    Love how easy this is! Sounds tasty!

    Reply
  31. Katerina @ diethood .com says

    April 18, 2018 at 12:10 am

    SO easy to make! I can’t wait to try it!

    Reply
  32. Lynn says

    April 17, 2018 at 7:28 pm

    This looks so easy to make! Definitely no excuse not to make this. Thanks for sharing!

    Reply
  33. Jennifer says

    April 17, 2018 at 7:28 pm

    I’ve never heard of this before but it sounds amazing!

    Reply
  34. Angie | Big Bear's Wife says

    April 17, 2018 at 1:54 pm

    We just started making clarified butter a few months ago at home but I’ve never infused ours with herbs and spices! Gotta try that!

    Reply
  35. Erin says

    April 17, 2018 at 7:57 am

    Looks delicious and so easy to make! !

    Reply
  36. Toni | Boulder Locavore says

    April 17, 2018 at 4:50 am

    This butter sounds amazing! Definitely worth a try!

    Reply
  37. Kristen Chidsey says

    April 17, 2018 at 3:39 am

    I love make clarified butter, but I never thought to spice it. I can not wait to try this.

    Reply
  38. Amanda says

    April 16, 2018 at 7:29 pm

    I’ve never heard of this before, but it sure looks amazing!!

    Reply
  39. Jen says

    April 16, 2018 at 5:31 am

    Thank you for all the step by step instructions and pictures. I really feel confident to make this now.

    Reply
  40. Sabrina says

    April 16, 2018 at 5:29 am

    Such a must have ingredient! Can’t wait to try this!

    Reply
  41. Demeter says

    April 16, 2018 at 5:28 am

    This sounds so flavorful! Love all your suggestions and recommendations for the ingredient list.

    Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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