Recipe for Niter Kebbeh (Ethiopia)

Ingredients

1 lb butter
4 tablespoon chopped onion
1 1/2 tablespoon finely chopped garlic
2 teaspoon fresh grated ginger
1/2 teaspoon turmeric
2 to 4 crushed cardamom seeds
1 piece cinnamon
2 or 3 cloves
1/8 teaspoon ground nutmeg

Instructions

Slowly melt butter in a saucepan, then bring to boil. When the top is covered with foam, add the other ingredients and simmer uncovered on lowest heat until the surface is transparent and milk solids are on the bottom (45 to 60 minutes). Pour off the clear liquid and strain through a double layer of damp cheesecloth, discarding the spices and solids. Refrigerate. If strained a second and third time, the mixture will keep either chilled or at room temperature for 2 to 3 months.





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