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Niter Kebbeh (Spiced Clarified Butter)

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    Ingredients Jump to Instructions ↓

    1. 1 lb Unsalted butter

    2. 1/4 c Chopped onions

    3. 2 Cloves garlic, pressed

    4. 2 ts Fresh gingerroot, grated

    5. 1/2 ts Turmeric

    6. 4 Cardamom seeds, crushed

    7. 1 Cinnamon stick

    8. 2 Cloves

    9. 1/8 ts Nutmeg

    10. 1/4 ts Ground fenugreek seeds

    11. 1 tb Fresh basil - or 

    12. 1 teaspoon dried basil

    Instructions Jump to Ingredients ↑

    1. 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. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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