Niter kebbeh
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.