For Niter Kibbeh:

In a small pan, toast the spices on medium heat in a dry pan for 2-3 minutes or until fragrant, taking care not to burn. Remove from heat and set aside to cool.

Place butter, oil, and spices in a small pot and melt over very low heat. Simmer for 45 minutes - 1 hour, stirring frequently and being VERY careful not to burn the milk solids and spices. If this burns, your niter kibbeh cannot be fixed and you will need to restart.

When the milk solids have browned and the oil and butter is fully infused, pour butter mixture through a fine mesh strainer lined with cheesecloth. Cool and store in an airtight container in the refrigerater until ready to use.

For Genfo:

While the niter kibbeh is cooking, make the genfo. In a dry pan over medium heat, toast the barley flour, stirring frequently until flour is lightly toasted and fragrant, about 5-7 minutes. Remove from pan and let cool.

In a medium pot, bring 2 1/2 cups of water to a boil. Reduce heat to medium-low. Reserve 1/2 cup of water and set aside. Add salt and ground cardamom to water in pot.

Next, slowly add the toasted flour to the pot, a couple tablespoons at a time, mixing thoroughly in between to avoid lumps. Mixture will become very thick, but should have a smooth consistency. Continue to stir and form a mound in the center of the pot.

Add 2 Tbsp of hot water around the genfo in the pot. Cover and cook on low heat for 7-10 minutes, stirring occasionally and adding more water as needed, a few tablespoons at a time.

Once genfo has cooked for about 10 mintues, mix well. Genfo will be a thick smooth porridge. Transfer to a well oiled bowl and mold into a mound, creating a well in the center.

Fill well with niter kibbeh and berbere. Add yogurt on the side. Serve as a communal dish by tearing off genfo and dipping in to niter kibbeh.