📝 About This Recipe
Koseret is a prized aromatic herb, belonging to the verbena family, that serves as the backbone of authentic Ethiopian cuisine. Known for its distinct citrusy, minty, and slightly peppery fragrance, it is the essential ingredient used to clarify and flavor 'Niter Kibbeh' (Ethiopian spiced butter). Preparing your own dried Koseret blend ensures your stews and doro wat carry that unmistakable, earthy depth found in the highlands of Ethiopia.
🥗 Ingredients
Primary Aromatics
- 4 cups Fresh Koseret leaves (loosely packed; can substitute with dried if fresh is unavailable)
- 1/2 cup Besobela (Ethiopian Sacred Basil) (dried or fresh leaves)
- 2 sprigs Tena Adam (Ruta chalepensis/Guta) (leaves only, adds a citrus-floral note)
Supporting Spices (The Blend)
- 10-12 pieces Cardamom pods (Korerima) (black cardamom is traditional; green can be used for a brighter scent)
- 1 3-inch piece Cinnamon stick (broken into smaller shards)
- 6-8 whole Cloves (adds warmth and preservation qualities)
- 1 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Cumin seeds (toasted lightly)
- 1/4 teaspoon Fenugreek seeds (do not exceed this amount as it can become bitter)
Fresh Elements for Drying
- 4 large Garlic cloves (thinly sliced for dehydration)
- 1 2-inch piece Ginger root (peeled and sliced into paper-thin rounds)
- 1 piece Small red shallot (finely sliced)
👨🍳 Instructions
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1
Begin by thoroughly washing the fresh Koseret, Besobela, and Tena Adam leaves in cool water to remove any grit or soil.
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2
Pat the herbs completely dry using a clean kitchen towel or a salad spinner; moisture is the enemy of a good dried herb blend.
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3
Preheat your oven to its lowest possible setting (usually around 140°F/60°C) or prepare a food dehydrator.
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4
Spread the Koseret leaves and other fresh herbs in a single layer on a parchment-lined baking sheet.
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5
In a separate corner of the tray, place the thinly sliced garlic, ginger, and shallot, ensuring they do not overlap.
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6
Place the tray in the oven with the door slightly ajar to allow moisture to escape. Bake for 30-45 minutes, checking every 10 minutes.
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7
While the herbs dry, lightly toast the cardamom, cinnamon, cloves, peppercorns, cumin, and fenugreek in a dry skillet over medium heat for 2-3 minutes until fragrant.
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8
Once the herbs are brittle and crumble easily when touched, and the garlic/ginger slices are snapped easily, remove the tray from the oven.
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9
Allow the dried herbs and aromatics to cool completely at room temperature for about 15 minutes.
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10
Crush the dried Koseret and Besobela leaves by hand into a coarse texture, or pulse very briefly in a spice grinder—you want a coarse herb mix, not a fine powder.
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11
Using a mortar and pestle, roughly crack the toasted whole spices (cardamom, cinnamon, etc.) so they release their oils but remain in large pieces.
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12
Combine the crushed herbs, dried aromatics (garlic/ginger/shallot), and cracked spices in a large bowl and toss thoroughly to distribute the scents.
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13
Transfer the finished Koseret blend into an airtight glass jar and store in a cool, dark place.
💡 Chef's Tips
If you cannot find fresh Koseret, look for it in Ethiopian specialty grocers; it is often sold already dried but benefit from being refreshed with the other spices listed here. Avoid grinding the herbs into a powder; the goal is to have large enough pieces that they can be strained out of the butter after the simmering process. Ensure the ginger and garlic are sliced paper-thin so they dry at the same rate as the herbs to prevent mold growth in storage. If using for Niter Kibbeh, use approximately 2 tablespoons of this blend for every 1 pound of unsalted butter.
🍽️ Serving Suggestions
Use this blend primarily to make Niter Kibbeh (Ethiopian Spiced Clarified Butter). Add a teaspoon to the pot when steaming rice for a unique, Ethiopian-inspired pilaf. Mix a small amount with olive oil and salt to create a dry rub for roasted lamb or chicken. Infuse into warm honey for a complex drizzle over traditional Ambasha bread. Stir a pinch into a cup of black tea for an aromatic, herbal lift.