Niter Kibbeh a spice-infused clarified butter that is widely used in Ethiopian cooking. If you are Vegan just substitute the butter for Coconut or Olive Oil.

INGREDIENTS

450gm unsalted butter, cubed 1/4 cup chopped yellow onion 3 tbsp minced fresh garlic

2 tbsp minced fresh ginger

1 2-inch cinnamon stick

1 tsp whole black peppercorns 3 black cardamom pods (not the green cardamom variety)

3 whole cloves

1 tsp fenugreek seeds 1 tsp coriander seeds 1 tsp dried oregano

1/2 tsp cumin seeds 1/4 tsp ground nutmeg 1/4 tsp ground turmeric

METHOD

• Toast the whole spices over medium heat in a dry skillet for a few minutes until veryfragrant. 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 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.