niter kebbeh
| Measure | Ingredient |
|---|---|
| 1 pounds | Unsalted butter |
| ¼ cup | Chopped onions |
| 2 eaches | Garlic cloves, pressed |
| 2 teaspoons | Grated ginger |
| ½ teaspoon | Turmeric |
| 4 eaches | Cardamom seeds, crushed |
| 1 each | Cinnamon stick |
| 2 eaches | Whole cloves |
| ¼ teaspoon | Nutmeg |
| ¼ teaspoon | Fenugreek |
| 1 tablespoon | Fresh basil |
In a small pot, gradually melt butter & bring to bubbling. When the top is covered in foam, add the other ingredients & reduce heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 minutes to 1 hour, when the surface becomes transparent & the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat resistant container. Discard spices & solids. Cover tightly & store in the fridge. Will keep up to 2 months.
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