Title: Niter kebbeh (spiced clarified butter)
 Categories: Sauces
      Yield: 1 Servings
 
      1 lb Unsalted butter
    1/4 c  Chopped onions
      2    Cloves garlic, pressed
      2 ts Fresh gingerroot, grated
    1/2 ts Turmeric
      4    Cardamom seeds, crushed
      1    Cinnamon stick
      2    Cloves
    1/8 ts Nutmeg
    1/4 ts Ground fenugreek seeds
      1 tb 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.