1. Melt the niter kibbeh with the mitmita and cardamom until warm so the spices infuse with the butter. 2. Breaking the meat into small pieces, toss the meat into the warmed butter until evenly coated. 3. Traditionally eaten raw, serve immediately; or cook as preferred. 4. Niter Kibbeh (Ethiopian Spiced Butter): 5. Melt the butter on low heat in a large pot. 6. 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. 7. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
