Niter Kebbeh
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 453.59 g butter, unsalted
- 59.14 ml onion, chopped
- 2 clove garlic, minced
- 9.85 ml ginger, grated,peeled,fresh
- 2.46 ml turmeric
- 4 cardamom seeds, crushed
- 1 cinnamon stick
- 2 cloves, whole
- 0.61 ml nutmeg
- 1.23 ml ground fenugreek
- 14.79 ml fresh basil or 14.79 ml 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.
- Note: A good quality olive or other oil may be substituted for the butter.
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Reviews
-
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!
RECIPE SUBMITTED BY
LikeItLoveIt
United States