Niter Kebbeh (Spiced Clarified Butter)
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INGREDIENTS
1 pound unsalted butter
1/4 cup chopped onions
2 garlic cloves, pressed
2 teaspoon grated ginger
1/2 teaspoon turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 whole cloves
1/4 teaspoon nutmeg
1/4 teaspoon fenugreek
1 tablespoon fresh basilIn a small pot, gradually melt butter and bring to bubbling. When the top is covered in foam, add the other ingredients and reduce heat to a simmer. Gently simmer, uncovered, on low heat.
After about 45 minutes to 1 hour, 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 spices and solids. Cover tightly and store in the refrigerator. Will keep up to 2 months.