Niter Kibbeh: Ethiopian Spiced Butter

1. 1

   Melt the butter on low heat in a large pot.

2. 2

   Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor.

3. 3

   Pour into the butter. Add the dried koseret.

4. 4

   Bring to a boil then simmer for 15 to 20 minutes.

5. 5

   Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.

* Per serving · 4 servings · Values may vary.

No additional tips available.