Wat Spices

Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper. Gather your spices including berbere spice blend, niter kibbeh (or clarified butter), fenugreek, turmeric, and cardamom.

In a small bowl, combine 2 tablespoons berbere spice, 1 teaspoon turmeric, 1/2 teaspoon fenugreek, 1/2 teaspoon ground cardamom, and a pinch of salt. Stir until the spice blend is evenly mixed.

Melt 3 tablespoons of niter kibbeh or clarified butter in a small saucepan over low heat, then stir in the spice mixture and cook gently for 1-2 minutes until fragrant. Remove from heat and allow to cool slightly.

Brush or toss your cracker base (flatbread, lavash, or thin crackers) evenly with the spiced butter mixture, ensuring all surfaces are well coated. Arrange them in a single layer on the prepared baking sheet.

Bake in the preheated oven for 12-15 minutes, flipping halfway through, until the crackers are golden, crisp, and deeply fragrant. Watch carefully to prevent burning, as the spices can darken quickly.

Remove the baking sheet from the oven and sprinkle the crackers lightly with flaky sea salt while still warm. Allow them to cool completely on the pan so they crisp up fully.

Once cooled, break any larger pieces into rustic bite-sized portions and transfer to a serving bowl or platter. Serve immediately or store in an airtight container at room temperature for up to five days.