
Niter Kebbeh:
(A combination of recipes from Kittee's blog [Cake Maker to the Stars] and from recipe3K)
1 lb butter
4 Tbs onion, finely chopped
1 1/2 Tbs garlic, minced
2 tsp fresh ginger, minced
1/2 tsp tumeric
4 whole green cardamom pods, crushed
1 cinnamon stick
3 cloves
1/8 teaspoon fresh ground nutmeg
1/4 tsp ground fenugreek seeds
1 Tbs fresh basil (or 1 tsp dried...make sure it's not old)
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.
This will keep in a covered dish in your refrigerator for quite a while and I'll bet you find all sorts of non Ethiopian specific uses for it. I made collard greens with it the other night...super yum!
Served atop Quick Injera.

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