Melt the niter kibbeh with the mitmita and cardamom until warm so the spices infuse with the butter. Breaking the meat into small pieces, toss the meat into the warmed butter until evenly coated. Traditionally eaten raw, serve immediately; or cook as preferred.
Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. 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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Woine of Taste of Ethiopia, Austin, Texas.