that is why american kibe antariwoch use basil instead of Koserit…

nevermind it seems dry koserit is sold at Ethiopian spices dot com

I might order it myself… I don't know the smell anymore… 

actually its kinda weird but no onions are used when theyh make it in ethiopia.. but they do put quite a bit of garlic and ginger…

also the sacred basil or holy basil called beso billa is not to be connfused with the generic or the italian basil…

the beso billa is a different thing.. its called tulsi used in thai food… if you evere had drunken noodle they put that in there…

I could never imagine sweet basil in nitr butter… although i am a huge huge fan of fresh basil… i even like it as a salad and pieces in sandwiches…. what i have is when basil is over cooked… dont cook basil jsut put it in fresh at the end…

cumin is an important spice in our culture… i knew that it was popular in middle east but am not sure about spanish food… i really have to try spanish food…

cumin is also very importan in other food in ethiopia.. especially in mitmita.. u can imagine kitfo has a lot of cumin since its present in the mitmita and butter…

black cumin - tiqur azmud is also used in ambasha in the north region… now that is a nice touch to bread… and i have noticed that they sometimes put berebere.. flavorful bread.. there is not bread as unique as ambasha in my opinion…. excuding rosemary bread..

1 lb butter; unsalted
1/4 c onions; chopped
2 cloves garlic; minced
2 tsp Ginger; grated, peeled, fresh
1/2 tsp Turmeric
4 Cardamom seeds; crushed
1 Cinnamon stick
2 Cloves; whole
1/8 tsp Nutmeg
1/4 tsp Ground fenugreek seeds
1 tablespoon Holy Basil or other Basil; fresh OR (1 tsp dried)

In a small saucepan, gradually melt the butter and bring it to bubbling. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat-resistant container. Discard the spices and solids.

Covered tightly and stored in the refrigerator, Niter Kibbeh will keep for up to 2 months.
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I agree with Nolawi that the Basil is very important in nitir kibe, and onion should not be be used in large quantities, only 2 or 3 tablespoons. however I had no idea that cumin was used. Being of partial spanish descent I think I am a little tired of it (Spain puts cumin in everything). Eventually I shall try cumin too.

This recipe was given to me by a Chef in England years ago. I have used it with great results since than.
I have only started to cook much ethiopian food within the last 2 years, so I am not that experienced at it.

However since I have cooked South Indian and Lebanese food for a long period of time many of the spices and techniques in Ethiopian cuisine are familiar to me as the indian and mediterranean cuisines share many similarities to Ethiopia in the flavors that they create.

Also since I live in Maryland I have the opportunity to eat at Meskerem restaurant in Washington, DC and Tajitu Restaurant in Frederick. I make certain that my food tastes similar to what those restaurants cook.

My interest in the Ethiopian cuisine has to do with the fact that I attend many Orthodox Churches, both Greek and Syriac (in communion with either Vartholomeos or Mor Ignatius Zakka Iwaz). Since there is a fast 208 days of the year it helps to have good vegetarian recipies. Ironically butter should be avoided during fasting.

I hope that in my lifetime the Roman Catholic Church will also keep more fasts and learn to cook such tasty food

as far as the ntir kibe I still plan to write the ultimate nitr kibe recipe.. soon i promise before christmas….