Niter Kibbeh

Stir softened butter and koseret together in a medium bowl. Cover and let sit 1 day.

Transfer butter to a small saucepan and heat over low until melted.

Mash ginger and garlic into a paste in a mortar and pestle. (Or, smash on a cutting board with the side of a chef’s knife.) Add to butter mixture.

Coarsely grind cinnamon stick, beso bela, fenugreek, korerima, nigella seeds, cumin seeds, and peppercorns in a spice mill or with a mortar and pestle. (Alternatively, you can crush on a cutting board with a heavy saucepan). Add to butter mixture and once butter is completely melted, stir once to combine. Simmer gently, adjusting heat if needed, 30 minutes.

Remove butter mixture from heat and carefully skim away milk fats and any spices that have accumulated on the surface; discard. Strain niter kibbeh through a cheesecloth-lined fine-mesh sieve into an airtight container. Cover and chill. Do ahead: Niter kibbeh can be made 3 months ahead. Keep chilled.