Niter Kebbeh (spiced Clarified Butter)

What once bothered us doesn't bother us anymore. What once activated our conscience doesn't seem to anymore. What we knew was outside of God’s boundaries, and therefore functionally outside of ours, lives inside our boundaries, and it doesn’t matter to us anymore. It is a scary place to be. The hard heart is a stony heart. It is not malleable anymore. It’s hard and resistant to change, no longer tender and responsive to the squeeze of the hands of the Spirit. There is evil in our hearts and in the acts of our hands, and we’re okay with it. Could there be a more dangerous place for a believer to be?

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Sauces	1	Servings

INGREDIENTS

1	lb	Unsalted butter
1/4	c	Chopped onions
2		Cloves garlic, pressed
2	t	Fresh gingerroot, grated
1/2	t	Turmeric
4		Cardamom seeds, crushed
1		Cinnamon stick
2		Cloves
1/8	t	Nutmeg
1/4	t	Ground fenugreek seeds
1	T	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

A Message from our Provider:

“This side of eternity we see only a fraction of the picture”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3394 Calories From Fat: 3254 Total Fat: 370.2g Cholesterol: 975.2mg Sodium: 88.5mg Potassium: 1335.5mg Carbohydrates: 30.4g Fiber: 18.5g Sugar: 3g Protein: 14.6g