niter kibbeh

Method

Melt the butter slowly in a heavy-bottomed saucepan over low heat, then add the diced onions and cook gently for 5 minutes until softened. Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant. Add all the whole spices (cardamom, cinnamon, cloves, and peppercorns) along with fenugreek seeds, turmeric, salt and nutmeg, stirring constantly for 1 minute to toast the spices. Increase heat to medium-low and continue cooking for 20-25 minutes, stirring occasionally, allowing the spices to infuse into the butter and the mixture to clarify; the solids will gradually sink to the bottom. Pour the clarified golden butter into a clean jar through fine muslin or cheesecloth, leaving the sediment behind. Store in an airtight container at room temperature for several weeks, or refrigerate for longer storage. Use as a cooking fat or drizzle over injera and stews.