| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Sauces | 1 | Servings |
INGREDIENTS
| 1 | lb | Unsalted butter |
| 1/4 | c | Chopped onions |
| 2 | Cloves garlic, pressed | |
| 2 | ts | Fresh gingerroot, grated |
| 1/2 | ts | Turmeric |
| 4 | Cardamom seeds, crushed | |
| 1 | Cinnamon stick | |
| 2 | Cloves | |
| 1/8 | ts | Nutmeg |
| 1/4 | ts | Ground fenugreek seeds |
| 1 | tb | Fresh basil or 1 teaspoon dried basil |
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip
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