Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
niter kibbeh butter	2	tablespoons	Spiced	-	-	-	-
mitmita seasoning	1	tablespoon	powdered	-	-	-	-
cardamom	1	teaspoon	ground	6.22	1.3694	0.2152	0.134
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
butter	6	lbs	unsalted	15513.1552	712.7887	484.7181	1306.371
herb	1/3	cup	seed	-	-	-	-
cardamom seed	1/3	cup		-	-	-	-
black cumin	1/3	cup		-	-	-	-
herb	1/3	cup	substituted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.