Yield: 1 servings
|1 pounds||Unsalted butter|
|¼ cup||Chopped onions|
|2||Cloves garlic, pressed|
|2 teaspoons||Fresh gingerroot, grated|
|4||Cardamom seeds, crushed|
|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.