Niter Kebbeh (Spiced Clarified Butter)

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Niter Kebbeh (Spiced Clarified Butter)

 

1 pound unsalted butter

1/4 cup chopped onions

2 cloves garlic, pressed

2 teaspoons fresh gingerroot, grated

1/2 teaspoon turmeric

4 cardamom seeds, crushed

1 cinnamon stick

2 cloves

1/8 teaspoon nutmeg

1/4 teaspoon ground fenugreek seeds

1 tablespoon fresh basil or 1 teaspoon dried

 

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, will keep for up to 2 months.