Niter Kebbeh (spiced Clarified Butter)
| 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
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Nutrition (calculated from recipe ingredients)
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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