Niter Kebbeh (Ethiopia)

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Uese this ghee as your clarified butter for cooking

vegetables etc.

 

Niter Kebbeh (Ethiopia)

 

1 pound butter

4 tablespoons chopped onion

1 1/2 tablespoons finely chopped garlic

2 teaspoons fresh grated ginger

1/2 teaspoon turmeric

2 to 4 crushed cardamom seeds

1 piece cinnamon

2 to 3 cloves

1/8 teaspoon ground nutmeg

 

Niter Kebbeh is a spiced up ghee. Slowly melt butter

in a saucepan, then bring to boil.

When the top is covered with foam, add the other

ingredients and simmer uncovered on lowest heat until

the surface is transparent and milk solids are on the

bottom (45 to 60 minutes).

Pour off the clear liquid and strain through a double

layer of damp cheesecloth, discarding the spices and

solids. Refrigerate.

If strained a second and third time, the mixture will

keep either chilled or at room temperature for 2 to 3 months

 

 

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