Ethiopian Spiced Butter (Niter Kibbeh) with Injera

Melt the butter in a small saucepan over low heat. Be careful not to burn the butter.

Add the chopped onion, minced garlic, and ginger to the melted butter. Simmer gently over low heat for about 5 minutes, until the onion is softened and fragrant.

Add the turmeric powder, crushed cumin seeds, crushed cardamom pods, cinnamon stick, koseret (if using), and nigella seeds (if using) to the butter mixture. Stir well to combine.

Continue to simmer the butter over very low heat for about 20-25 minutes, or until the milk solids separate from the butter and sink to the bottom of the pan. The butter should be clear and golden.

Remove the saucepan from the heat and let it cool slightly. Carefully strain the clarified butter through a fine-mesh sieve or cheesecloth into a clean bowl, discarding the milk solids and spices.

Serve the warm niter kibbeh in small bowls with pieces of injera for dipping. Garnish with extra nigella seeds (optional).