Ingredients
Units
Scale
- 16 oz. top-quality Clarified Butter
- ***
- Herbs:
- 2 Tbsp. Bay Leaf powder
- 1 1/2 Tbsp. Wild Ramp leaves, very finely-minced if fresh or crushed to a powder if dried
- 1 Tbsp. very finely-minced fresh Cilantro leaves
- 1 tsp. very finely-minced Fresh Sage leaves
- 1 Tbsp. crushed to a powder Dried Chrysanthemum flowers (from chrysanthemum tea)
- 2 tsp. pulverized Za’atar leaves
- 1 tsp. Rosemary powder
- ***
- Spices:
- 1 Tbsp. Ethiopian wild turmeric (Ird)
- 1/2 Tbsp. Coriander seed, crushed to a powder in a spice grinder
- 1/2 Tbsp. Dill seed, crushed to a powder in a spice grinder
- 1/2 Tbsp. Wild Nigella seed (tijur azmud), crushed to a powder in a spice grinder
- 1/2 Tbsp. Kosher Salt
- 1 1/2 tsp. Aleppo Chili flakes, crushed to a powder in a spice grinder
- 1 1/2 tsp. Dried Loomi powder
- 1 tsp. Chios Mastic granules, crushed to a powder in a spice grinder
- 1 tsp. Abish (Ethiopian Fenugreek) seeds, crushed to a powder in a spice grinder
- 1 tsp. Fennel pollen
- 1/2 tsp. Garlic powder
- 1/2 tsp. Caraway seeds, crushed to a powder in a spice grinder
- 1 Clove, powdered in a spice grinder
Instructions
- Melt the ghee over medium heat and allow it come to a gently-rolling simmer.
- Add all the other ingredients, turn down to a gentle simmer, allow it to bubble for 30 minutes.
- Turn off heat, strain out all solids through a double layer of cheesecloth and discard all solids.
- Add to a sealable glass jar and keep it in the refrigerator.
