Niter Kebbehafrican, ethiopian, main dish, spices 1 lb unsalted butter 1/4 cup chopped onions 2 garlic cloves, pressed 2 teaspoon grated ginger 1/2 teaspoon turmeric 4 cardamom seeds, crushed 1 cinnamon stick 2 whole cloves 1/4 teaspoon nutmeg 1/4 teaspoon fenugreek 1 tablespoon fresh basil In a small pot, gradually melt butter & bring to bubbling. When the top is covered in foam, add the other ingredients & reduce heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 minutes to 1 hour, when the surface becomes transparent & the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat resistant container. Discard spices & solids. Cover tightly & store in the fridge. Will keep up to 2 months. "Sundays at Moosewood Restaurant" |
