Ingredients for 16 servings:
1. 1/2 teaspoon turmeric
2. 1/4 teaspoon cardamom seed
3. 1/8 teaspoon ground fenugreek
4. 1 piece cinnamon stick, 1/2-inch long
5. 1/8 teaspoon freshly grated nutmeg
6. 1 clove
7. 1 lb unsalted butter, cut into small pieces
8. 2 tablespoons onions, chopped
9. 1 1/2 tablespoons garlic, minced
10. 2 teaspoons fresh ginger, minced

Directions:
1. Toast the turmeric, cardamom, fenugreek, cinnamon, nutmeg, and clove by placing them in a heavy skillet over low heat, stirring occasionally, for 3-5 minutes, or until they are fragrant and roasted.
2. Place the butter in a heavy saucepan and melt over low heat, stirring occasionally. Do not let the butter brown. When it is completely melted, bring it to a boil and skim off all the white foam.
3. Mix the onion, garlic, and ginger together and add the mixture to the butter, along with the toasted spices.
4. Continue to simmer gently over low heat for 20 minutes.
5. Remove from heat and allow it to stand until the spices settle. Then strain the nit’ir qibe into a large container, cover, and store in a cool place.

Enjoy your meal!