Spiced Clarified Butter (Nit’ir Qibe) Recipe #305851
From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris.
-Ethiopia
by Engrossed
30 min | 10 min prep
SERVES 16 , 1 cup
- 1/2 teaspoon turmeric
- 1/4 teaspoon cardamom seed
- 1/8 teaspoon ground fenugreek
- 1 piece cinnamon stick, 1/2-inch long
- 1/8 teaspoon freshly grated nutmeg
- 1 clove
- 1 lb unsalted butter, cut into small pieces
- 2 tablespoons onions, chopped
- 1 1/2 tablespoons garlic, minced
- 2 teaspoons fresh ginger, minced
- Toast the turmeric, cardamom, fenugreek, cinnamon, nutmeg, and clove by placing them in a heavy skillet over low heat, stirring occasionally, for 3-5 minutes, or until they are fragrant and roasted.
- Place the butter in a heavy saucepan and melt over low heat, stirring occasionally. Do not let the butter brown. When it is completely melted, bring it to a boil and skim off all the white foam.
- Mix the onion, garlic, and ginger together and add the mixture to the butter, along with the toasted spices.
- Continue to simmer gently over low heat for 20 minutes.
- Remove from heat and allow it to stand until the spices settle. Then strain the nit’ir qibe into a large container, cover, and store in a cool place.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 305851 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars