Ingredients: |
Ingredients: one pound butter (unsalted), cut into pieces
two cloves garlic, finely chopped
one small piece of fresh ginger root, peeled and chopped (about two teaspoons
one very small onion (a couple of tablespoons), very finely chopped
one-half teaspoon ground turmeric
one-half teaspoon ground cardamom
one-eighth teaspoon ground nutmeg
one-eighth teaspoon ground fenugreek
one piece of cinnamon stick (half inch)
one whole clove
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Directions: |
Directions:If possible the turmeric, cardamom, nutmeg, and fenugreek should be fresh ground from seed, then toasted. If that is impractical, already-ground spices may be briefly toasted in a hot, dry skillet.
In heavy saucepan, heat the butter over moderate heat. Stir and turn the pieces so that they melt evenly. Do not allow the melted butter to brown or bubble — lower heat if necessary.
As soon as all of it is melted, increase the heat and quickly bring it to all to a bubbly butter boil. A mass of small bubble will form on the top. Stir in the "wet" ingredients: the garlic, ginger, and onion. Cook for a minute or two, then add the "dry" ingredients: the turmeric, cardamom, cinnamon, clove, nutmeg, and fenugreek. Reduce heat to a very low simmer.
Simmer on a very low heat for thirty minutes to an hour. Do not stir. The milk soilds should sink to the bottom of the pan. A clear butter liquid should float on top.
Carefully strain the liquid through a clean cloth (cheesecloth). Repeat as necessary to obtain a liquid that is clear and free of spices and milk solids.
Pour the Niter Kebbeh into a clean jar with an airtight cover. Keep in the refrigerator and use as needed. Niter Kebbeh will turn solid when chilled. Will keep for three months.
Note: There are variations of the basic Niter Kebbeh recipe. Even if you don't have all the spices the recipe calls for, you can make perfectly good Niter Kebbeh if you have most of them. Fenugreek is the most essential. |
This recipe for Ethiopian - Niter Kebbeh is from