In order to make some of my beloved Ethipian dishes, I first had to make this food love elixir, niter kibbeh. As far as I am concerned this is the corner stone of many amazing Ethiopian dishes. Since I am on a total Ethiopian food kick, I had to make it. A few other things that I have to make too, which I will share as the next couple weeks roll on.
Inspired by this post at Serious Eats
1 pound of butter
2 3 inch cinnamon sticks
2 bay leaves
1 teaspoon fenugreek ( I used to no like this- I am slowly acquiring a taste for it)
1 teaspoon coriander seeds
8 green cardamon pods
6 cloves garlic
1 small onion, minced
1 inch piece of ginger
In a saucepan, slowly melt butter. Add in 2 whole cloves, bay leaves, garlic, onion, ginger and cinnamon. While that is going, in a frying pan toast coriander, fenugreek and cardamon. Once fragrant, remove from heat and add to butter mixture. Keep this on the burner, flame very low. You want this to be a really slow process. After about an hour or more, the solids will turn a light golden color. At this point it is ready.
Strain the solids through cheesecloth and strainer. Once strained ball up the spices in the cheesecloth and give a gentle squeeze.
There you have a really powerful, flavorful start to many dishes. Heck you could even fry an egg in this amazing liquid. Yum!