I include this as another ethiopian spice that you may need if you wish to cook within their cuisine. It is clarified butter simmered with various spices, dependant upon the taste of the person who makes it. So consider this a recipe for Niter Kebbeh, rather than the recipe, as there are as many types of this recipe as there are types of marinara in Italy.
- 1 lb Butter
- 1/4 red onion, chopped
- 3 cloves chopped garlic
- 2 teaspoons fresh grated ginger
- 1/2 teaspoon crushed basil
- 1/4 teaspoon cumin
- 1/4 teaspoon fenugreek
- 1/4 teaspoon tumeric
- 3 crushed cardamom seeds
- 1 cinnamon stick
- 3 cloves
- 1/8 teaspoon Ground nutmeg
Combine the onions, garlic and ginger into a bit of a salsa. Set aside.
Melt butter over low heat and stir, making sure the color of the butter does not change. Skim the foam off the top of the butter completely and add the onion/garlic/ginger melange and the rest of the ingredients to the butter. Allow to simmer for 15-30 minutes.
Remove from heat and allow the solids to settle to the bottom. Strain into a storage container. Use as needed.
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