Niter kebbeh (spiced clarified butter)
1 servings
Ingredients
| Quantity | 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 |
Directions
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.