Niter Kebbeh (Spiced Ghee)

Submitted by Rita1652

"Posted for tour 2005."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Yields: 2 cups
• Serves: 25

ingredients

• 2 lbs unsalted butter (butter only)
• 1 small onion, coarsely chopped
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon turmeric
• 1⁄2 teaspoon cardamom seed, crushed
• 1 cinnamon stick
• 2 whole cloves
• 1⁄8 teaspoon ground nutmeg
• 1⁄4 teaspoon ground fenugreek
• 1 tablespoon fresh basil

directions

1. In a heavy saucepan, heat butter very slowly over low heat until it has melted completely without any browning. Increase heat and bring melted butter to a boil just until top is covered with foam.
2. Stir in onion, garlic, ginger, turmeric, cardamom, cinnamon, clove nutmeg fenugreek seeds and basil. Lower heat to lowest possible setting, and simmer, uncovered, for 45 minutes. A clear layer of liquid will be at the top of the pan, and golden brown solids on the bottom.
3. Pour clear liquid into a jar, straining it through several layers of cheesecloth. Discard seasonings and solids. Cover tightly and store in refrigerator, or at room temperature.

Reviews

[Renee Gahan]

Yes! Ghee gives a hint of sweetness to rice and to beans. This recipe makes plenty of ghee and was very simple to make.

 

[Chef Kate]

Needed this for Yetakelt W'et--and was so happy to find it here. Made a quarter of the recipe--which provided me with the amount I needed for the vegetable stew and filled a small jar which is now in the fridge. The flavor of the stew was spicy and buttery without being greasy or heavy. Thanks, Rita!