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Niter kebbeh

Yield: 1 Servings

Ingredients:

• 1 lb Unsalted butter
• 1/4 c Chopped onions
• 2 ea Garlic cloves pressed
• 2 ts Grated ginger
• 1/2 ts Turmeric
• 4 ea Cardamom seeds crushed
• 1 ea Cinnamon stick
• 2 ea Whole cloves
• 1/4 ts Nutmeg
• 1/4 ts Fenugreek
• 1 tb Fresh basil

Instructions:

In a small pot gradually melt butter & bring to bubbling. When the top is covered in foam add the other ingredients & reduce heat to a simmer. Gently simmer uncovered on low heat. After about 45 minutes to 1 hour when the surface becomes transparent & the milk solids are on the bottom pour the liquid through a cheesecloth into a heat resistant container. Discard spices & solids. Cover tightly & store in the fridge. Will keep up to 2 months.

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