the butter on low heat in a large pot. Blend
together the bishop
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 professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.