- 500 g unsalted butter
- ½ tsp ground cardamom
- ½ tsp ground fenugreek
- ½ tsp nigella seeds, ground
Heat the butter in a small saucepan over low–medium heat until it has begun to simmer gently. Simmer for about 30 minutes, skimming the foam off the surface, until the top layer of butter is completely clear.
Carefully strain the butter through a fine sieve over a bowl, leaving the milk solids in the bottom of the pan.
Stir the spices into the clarified butter.
Allow to cool then transfer to an airtight container (see Note).
The recipe for nit’r kibbeh makes more than you need, but it can be refrigerated for up to 3 months and used in other recipes (like this Ethiopian doro wat or Kulwha – Eritrean stir-fry) or as you would ghee.