Main Dish
(Ingredient
)
Niter Kebbeh
Contributor: Scott
Sauce Pan
2 lb butter cubed
1 onion chopped
3 Tbl garlic minced
4 tsp ginger fresh, chopped
2 tsp turmeric ground
1/4 tsp cardamom ground
1 cinnamon stick whole
1 cloves whole
1/8 tsp nutmeg
In a large saucepan, melt the butter slowly over medium heat; do not let it brown. Then bring butter to a boil.
Stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove, and nutmeg. Reduce the heat and
simmer uncovered and undisturbed for 45 minutes. Milk solids on the bottom of the pan should be golden
brown, and the butter on top will be transparent.
Slowly pour the clear liquid into a bowl, straining through cheesecloth. It is important that no solids are left in
the niter kebbeh.
Edition: 6