Niter Kebbeh (Spiced Clarified Butter)

Yields:	1 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	45 minutes
	Ready In	60 minutes

Ingredients

1	pound	butter, unsalted
1/4	cup	onions	chopped
2	cloves	garlic	pressed
2	teaspoons	ginger root	fresh, grated
1/2	teaspoon	turmeric
4	each	cardamom seeds	crushed
1	each	cinnamon stick
2	each	cloves
1/8	teaspoon	nutmeg
1/4	teaspoon	fenugreek seeds	ground
1	tablespoon	basil	fresh, or 1 teaspoon dried basil

Directions

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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Member Review

Scallop And Pine Nut Sauce with Spaghettini And Basil

This was great, but very rich! I substituted Blush Zinfandel but it worked fine.

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