Niter Kibbeh

Servings

Serving size

1 Tbsp

COOKING TIME

90 minutes

Ingredients

4 Tbsp. Unsalted butter

4 Tbsp. Olive oil

1/4 medium White onions (minced)

1 clove Garlic, raw (smashed)

1 5 slices (1 inch dia) Ginger root, raw (peeled and sliced thinly)

1 stick cinnamon stick

5/48 tsp. Ground cardamom (2 black cardamom pods, crushed)

1/4 tsp. Spices, fenugreek seed

1/4 tsp. coriander seed

1/4 tsp. Ground cloves (1 whole clove)

1 tsp., leaves Dried basil (besobela)

1 tsp. Dried or rubbed sage (koseret)

Instructions

Gather all ingredients and equipment.

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.