JAFFREY: Esme - Ethiopian Aromatic Butter

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Esme - Ethiopian Aromatic Butter

 

Recipe By : Madhur Jaffrey, World Vegetarian, p. 658

Serving Size : 1 Preparation Time :0:00

Categories : sauces, salsas, seasonings Ethiopian

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound unsalted butter -- (2 sticks)

5 whole cardamom pods -- lightly crushed

1/4 teaspoon fenugreek seeds -- whole

1 large shallot -- (about 1 1/2 ounces)

- peeled and finely chopped

1 sprig fresh oregano

- or 1/2 teaspoon dried

 

This is really a clarified butter infused with the aromas of cardamom,

oregano, fenugreek, garlic, and onion. Ethiopians like to drizzle it on

meats but I love it on plain rice, baked or boiled potatoes, and simple

boiled or steamed vegetables like carrots, green beans, and corn. You

may also use it for cooking.

 

You can double the quantity, if you wish; the clarified butter keeps

well in the refrigerator for several weeks. Most Ethiopian restaurants

have large tubs of it!

 

The cooking time for the butter may vary according to its water content,

so keep an eye on it as it simmers.

 

Makes about 1 cup

 

Cut the butter into smaller pieces and put them in a small, heavy pan.

Set the pan on lowish heat until the butter has melted. Add the

remaining ingredients and let the butter come to a simmer again. Now

turn the heat to very low and let the butter simmer gently for about 20

minutes; do not let it burn. However, little light brown bits will begin

to collect on the sides of the pan and at the bottom.

 

Strain the clarified butter through a piece of cheesecloth into a jar.

Once it has cooled, it may be covered and refrigerated.

 

Source: Madhur Jaffrey, World Vegetarian

Adapted from Amanuel at the Massawa

Copyright 1999 by Madhur Jaffrey

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 1647 Calories; 184g Fat (98%

calories from fat); 3g Protein; 5g Carbohydrate; 497mg Cholesterol; 28mg

Sodium

Food Exchanges: 1 Vegetable; 36 1/2 Fat

 

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