Niter Kebbeh

• Total Time: 1 hrs
• Prep Time: 5 mins
• Cook Time: 55 mins

Ingredients:

Servings: 6

• 1 lb butter , unsalted
• ¼ cup onion , chopped
• 2 cloves garlic , minced
• 2 teaspoons ginger , grated,peeled,fresh
• ½ teaspoon turmeric
• 4 cardamom seeds , crushed
• 1 cinnamon stick
• 2 cloves , whole
• 1⁄8; teaspoon nutmeg
• ¼ teaspoon ground fenugreek
• 1 tablespoon fresh basil or 1 tablespoon dried basil

Directions:

1. In a small saucepan, gradually melt the butter and bring it to bubbling.
2. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.
3. Gently simmer, uncovered, on low heat.
4. 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.
5. Discard the spices and solids.
6. Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.
7. Note: A good quality olive or other oil may be substituted for the butter.

Reviews

[Chef #585496]

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.

[Elmotoo]

OMG THE HOUSE SMELLED SOOOOO GOOD ALLL DAY LONG!!! This is delicious!! I made it to use in Cookgirl's recipe#184106 for the NA&MEwith HUGE success. DD's spread it on their toast. Store for 2 months? It won't last that long! I plan to make this using olive oil this summer for my butter/fat phobic but wonderful mom. :) Thanks!

[Rhubarbarella]

I used this to make Doro Wot and a few other ethiopian dishes. It worked FANTASTIC! YUM! Next time, I think I'll use half olive oil and half butter to make it softer to work with straight from the fridge.