Niter Kebbeh

Submitted by LikeItLoveIt

• Ready In: 1hr
• Ingredients: 11
• Serves: 6

ingredients

• 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

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

[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.

 

[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.

 

[Mielikki]

This is a seasoned oil mix. I have made it with olive oil but not with butter because I wanted to make a non-dairy meal. It works well with olive oil but I will try it with butter for dairy meals.