Niter Kebbeh
spiced clarified butter
Yields about 1 cup
| 1 pound unsalted butter 1/4 cup chopped onions 2 cloves garlic, minced or pressed 2 teaspoons grated peeled fresh ginger root 1/2 teaspoon turmeric 4 cardamom seeds, crushed |
1 cinnamon stick 2 whole cloves 1/8 teaspoon nutmeg 1/4 teaspoon ground fenugreek seeds 1 tablespoon fresh basil (1 teaspoon dried) |
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.