Niter Kibbeh

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1. 1Step 1: Melt butter in large saucepan, then add garlic, onion, and ginger. Simmer over low heat for 10-15 minutes.
2. 2Step 2: Add water to the butter mixture and set aside to cool a little, then refrigerate for ~3-4 hours to set. The butter fat will rise to the surface and solidify, while the water and water soluble ingredients will settle at the bottom.
3. 3Step 3: Combine the besobela, korarima, fenugreek, and nigella in a small dry frying pan over medium heat. Toast the spices for ~45 seconds. Set aside to cool.
4. 4Step 4: Coarsely grind the pan-toasted spices with a spice grinder or mortar and pestle.
5. 5Step 5: Use a chopstick or similar kitchen utensil to poke some holes at the edge of the solid butter. Pour the water off and discard.
6. 6Step 6: Melt the butter in a large saucepan once again. Once the butter has melted, add the the ground spices, kosseret, turmeric, and cloves. Simmer for 45-50 minutes, taking care not to boil the butter too vigorously.
7. 7Step 7: Allow the mixture to cool for about 5 minutes. Meanwhile, prepare a jar (or similar container) along with a strainer lined with cheesecloth.
8. 8Step 8: Pour the finished niter kibbeh through the strainer and into the container.
9. 9Step 9: Cover the niter kibbeh and refrigerate until solid. Niter kibbeh will keep in the fridge for about 6 months.