Niter Kebbeh

Ingredients

• 1 lb butter, unsalted
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons ginger, grated,peeled,fresh
• 1/2 teaspoon turmeric
• 4 cardamom seeds, crushed
• 1 cinnamon stick
• 2 cloves, whole
• 1/8 teaspoon nutmeg
• 1/4 teaspoon ground fenugreek
• 1 tablespoon fresh basil or dried basil

Directions

1. 1

   In a small saucepan, gradually melt the butter and bring it to bubbling.

2. 2

   When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.

3. 3

   Gently simmer, uncovered, on low heat.

4. 4

   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.

5. 5

   Discard the spices and solids.

6. 6

   Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.

7. 7

   Note: A good quality olive or other oil may be substituted for the butter.