marsha-tbay
Well-known member
Uese this ghee as your clarified butter for cooking vegetables etc.
Niter Kebbeh (Ethiopia)
1 pound butter
4 tablespoons chopped onion
1 1/2 tablespoons finely chopped garlic
2 teaspoons fresh grated ginger
1/2 teaspoon turmeric
2 to 4 crushed cardamom seeds
1 piece cinnamon
2 to 3 cloves
1/8 teaspoon ground nutmeg
Niter Kebbeh is a spiced up ghee. 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
Ann-gourmrcps
Niter Kebbeh (Ethiopia)
1 pound butter
4 tablespoons chopped onion
1 1/2 tablespoons finely chopped garlic
2 teaspoons fresh grated ginger
1/2 teaspoon turmeric
2 to 4 crushed cardamom seeds
1 piece cinnamon
2 to 3 cloves
1/8 teaspoon ground nutmeg
Niter Kebbeh is a spiced up ghee. 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
Ann-gourmrcps