Niter Kebbeh

1 lb butter, unsalted
1/4 cup onions, chopped
2 cloves garlic, minced
2 teaspoons ginger, grated,peeled,fresh
1/2 teaspoon turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 cloves, whole
1/8 teaspoon nutmeg
1/4 teaspoon ground fenugreek
1 tablespoon fresh basil or dried basil

6 servings
1 hour 5 mins prep

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.
Note: A good quality olive or other oil may be substituted for the butter.

No comments:

Post a Comment