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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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.
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