Niter Kebbeh (Ethiopian Spiced Butter)
(1 ratings)Posted by:jrt
Spiced butter is similar to Ghee and is used widely in Ethiopian cooking, including Jewish recipes. This mix, when refrigerated and covered tightly will keep for up to 2 months. For a parve version, substitute good quality olive oil for the butter.
| Serves: 6 |
| Prep Time: 15 minutes Cook Time: 60 minutes |
| African Dairy Sauce or Mix |
- Recipe
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Ingredients
1 lb butter, unsalted (or olive oil)
¼ c onions, chopped
2 cloves garlic, minced
2 tsp. ginger, peeled and grated
½ tsp. turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 cloves, whole
¼ tsp. nutmeg (or more to taste)
¼ tsp. ground fenugreek seeds
1 tbl fresh basil or 1 tsp. dried
Directions
- 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 cheesecloth into a heat-resistant container.
- Discard the spices and solids.