Recipe courtesy of Woine

Niter Kibbeh: Ethiopian Spiced Butter

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

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.
  2. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Butter and Jam Thumbprints

Peanut Butter Cookies

Peanut Butter-Chocolate No-Bake Cookies

Peanut Butter Fudge

Peanut Butter Brownie Swirl Cookies

Peanut Butter Blossoms

Spiced Cider