Recipe courtesy of Woine

Niter Kibbeh: Ethiopian Spiced Butter

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 9 cups
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Ingredients

6 pounds unsalted butter

1/3 cup bishop seed (also known as ajwain, similar to thyme)

1/3 cup cardamom seeds

1/3 cup black cumin

1/3 cup koseret (dried woodsy flavored herb, dried oregano can be substituted)

Directions

  1. 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.

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