Niter Kibbeh


1 lb. unsalted butter
1/4 c onion, small chop
1 tsp garlic, minced
2 tsp ground ginger
1 tsp ground cardamom
1 tsp fenugreek
1 tsp ground cumin
1 tsp dried koseret (or substitute oregano)
1 tsp dried bessobela (or substitute basil)
1 tsp grated nutmeg
½ tsp ground turmeric
1 2-inch cinnamon stick
1 tsp black peppercorns
1 tsp whole cloves


Place all the ingredients in a medium saucepan and simmer on low for 2 or more hours. Do not use a higher heat or it will become bitter. Strain through a fine-mesh cheesecloth into a clean jar. Let the niter kibbeh cool and cover so that it is airtight. Serve as a spread at room temperature.


Notes and Instructions

Recipe and photo credit: Georgia Reader