Top Review by liz.tarquin
This is fantastic, and authentic. I keep a jar of it in my fridge at all times...even my 5 year old daughter loves it, mixed with minced sirloin (kitfo) or just spread on homemade injera. BIG THUMBS UP.
- 1 lb butter, unsalted
- 1⁄4 cup onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ginger, grated,peeled,fresh
- 1⁄2 teaspoon turmeric
- 4 cardamom seeds, crushed
- 1 cinnamon stick
- 2 cloves, whole
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon ground fenugreek
- 1 tablespoon fresh basil or 1 tablespoon dried basil
Directions See How It's Made
- 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.
- Note: A good quality olive or other oil may be substituted for the butter.