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I make a few Ethiopian dishes for my private clients, and niter butter is an essential component of these dishes. It’s clarified butter infused with a slew of ingredients, some of which are hard to come by (fenugreek *leaves*, in particular). It gets stirred into a big batch of lentils and is sooooo delicious and 100% necessary for the right taste. A few teaspoons of this blend is all I need for a batch of niter butter, and I recently used it to infuse coconut oil for a vegan version. Completely blown away by the brightness of a dried and ground spice blend. I did have to strain it after infusing, as the spice blend itself gets bitter once the butter is infused. Still a LOT less labor than it used to be when I did my own blend!
by Chef Lesa