niter kebbeh (spiced clarified butter)
- Categories
- Salsa/sauce
- African
- Homemade
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Unsalted butter |
| ¼ cup | Chopped onions |
| 2 | Cloves garlic, pressed |
| 2 teaspoons | Fresh gingerroot, grated |
| ½ teaspoon | Turmeric |
| 4 | Cardamom seeds, crushed |
| 1 | Cinnamon stick |
| 2 | Cloves |
| ⅛ teaspoon | Nutmeg |
| ¼ teaspoon | Ground fenugreek seeds |
| 1 tablespoon | Fresh basil or 1 teaspoon dried basil |
In a small saucepan, gradually melt the butter and bring it to bubbling. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat resistant container. Discard the spices and solids.
Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.
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