Niter Kibbeh Recipes

Steps:

• 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.
• 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.

Steps:

• In a small saucepan, gradually melt the butter and bring it to bubbling.
• When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.
• Gently simmer, uncovered, on low heat.
• After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat-resistant container.
• Discard the spices and solids.
• Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.
• Note: A good quality olive or other oil may be substituted for the butter.

Steps:

• Melt the butter and heat it until it foams.
• At this point add the other ingredients.
• Reduce the heat and simmer gently for about 45 minutes.
• Do not stir.
• This will separate out the milk solids, leaving a clear butter mix on top.
• Cool the mixture, strain through muslin and discard the milk solids.

Steps:

• Stir softened butter and koseret together in a medium bowl. Cover and let sit 1 day.
• Transfer butter to a small saucepan and heat over low until melted.
• Mash ginger and garlic into a paste in a mortar and pestle. (Or, smash on a cutting board with the side of a chef's knife.) Add to butter mixture.
• Coarsely grind cinnamon stick, beso bela, fenugreek, korerima, nigella seeds, cumin seeds, and peppercorns in a spice mill or with a mortar and pestle. (Alternatively, you can crush on a cutting board with a heavy saucepan). Add to butter mixture and once butter is completely melted, stir once to combine. Simmer gently, adjusting heat if needed, 30 minutes.
• Remove butter mixture from heat and carefully skim away milk fats and any spices that have accumulated on the surface; discard. Strain niter kibbeh through a cheesecloth-lined fine-mesh sieve into an airtight container. Cover and chill. Do ahead: Niter kibbeh can be made 3 months ahead. Keep chilled.