Niter Kebbeh (Spiced Clarified Butter)

Recipe Ingredients

1 lb	454g / 16oz	Unsalted butter
1/4 cup	15g / 0.5oz	Chopped onions
2		Garlic - pressed
2 teaspoons	10ml	Fresh gingerroot - grated
1/2 teaspoon	2.5ml	Turmeric
4		Cardamom seeds - crushed
1		Cinnamon stick
2		Cloves
1/8 teaspoon	0.6ml	Nutmeg
1/4 teaspoon	1.3ml	Ground fenugreek seeds
1 tablespoon	15ml	Fresh basil - or 1 teaspoon dried

Recipe Instructions

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, Niter Kebbeh will keep for up to 2 months.

Source:
the California Culinary Academy

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