Name: Ye’qimem Zeyet (Seasoned Oil)
Yield: Makes 1½ cups
Cuisine: Ethiopian
Ingredients: ½ teaspoon ground turmeric; ½ teaspoon whole fenugreek seeds; 2 cups neutral-tasting oil, melted refined coconut oil, melted vegan butter, or a combination; ⅓ cup minced red onion or shallots; ¼ teaspoon dried basil; ½ teaspoon whole ajwain seeds (optional); ⅛ teaspoon freshly grated nutmeg; ½ teaspoon ground cinnamon; 1 tablespoon crumbled dried koseret (optional); ½ teaspoon ground cardamom; 6 fresh basil leaves; 1 tablespoon peeled and grated fresh ginger; 12 cloves garlic, pressed or grated (2 tablespoons); ½ teaspoon whole nigella seeds (optional); 6 whole cloves

Preparation info

Makes
1½ cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This recipe is quite flexible. Please don’t skip it if you can’t find some of the ingredients; instead, just omit what you can’t find and include what you can. This recipe fills most of a pint jar, and keeping this flavorful oil on hand makes it easy to whip up Ethiopian food whenever your heart desires. I’m confident that once you taste it, you’ll want extra in the fridge for spontaneous Ethiopian-themed slumber parties.