Niter kebbeh (spiced clarified butter)
Last updated 6/12/2012 12:55:45 AM. Recipe ID 17711. Report a problem with this recipe.
Title: Niter kebbeh (spiced clarified butter)
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
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.
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