Niter kebbeh

Yield: 1 Servings

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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