Niter kebbeh (spiced clarified butter)

Yield: 1 servings

Measure Ingredient
1 pounds Unsalted butter
¼ cup Chopped onions
2 \N Cloves garlic, pressed
2 teaspoons Fresh gingerroot, grated
½ teaspoon Turmeric
4 \N Cardamom seeds, crushed
1 \N Cinnamon stick
2 \N 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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