Niter Kebbeh Spiced Ghee Recipes

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NITER KEBBEH (SPICED GHEE)



Niter Kebbeh (Spiced Ghee) image

Make and share this Niter Kebbeh (Spiced Ghee) recipe from Food.com.

Provided by Rita1652

Categories     Ethiopian

Time 1h10m

Yield 2 cups, 25 serving(s)

Number Of Ingredients 11

2 lbs unsalted butter (butter only)
1 small onion, coarsely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 teaspoon turmeric
1/2 teaspoon cardamom seed, crushed
1 cinnamon stick
2 whole cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon ground fenugreek
1 tablespoon fresh basil

Steps:

  • In a heavy saucepan, heat butter very slowly over low heat until it has melted completely without any browning. Increase heat and bring melted butter to a boil just until top is covered with foam.
  • Stir in onion, garlic, ginger, turmeric, cardamom, cinnamon, clove nutmeg fenugreek seeds and basil. Lower heat to lowest possible setting, and simmer, uncovered, for 45 minutes. A clear layer of liquid will be at the top of the pan, and golden brown solids on the bottom.
  • Pour clear liquid into a jar, straining it through several layers of cheesecloth. Discard seasonings and solids. Cover tightly and store in refrigerator, or at room temperature.

Nutrition Facts : Calories 265.1, Fat 29.5, SaturatedFat 18.7, Cholesterol 78.1, Sodium 4.4, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 0.5

NITER KEBBEH



Niter Kebbeh image

Make and share this Niter Kebbeh recipe from Food.com.

Provided by LikeItLoveIt

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 lb butter, unsalted
1/4 cup onion, chopped
2 cloves garlic, minced
2 teaspoons ginger, grated,peeled,fresh
1/2 teaspoon turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 cloves, whole
1/8 teaspoon nutmeg
1/4 teaspoon ground fenugreek
1 tablespoon fresh basil or 1 tablespoon dried basil

Steps:

  • In a small saucepan, gradually melt the butter and bring it to bubbling.
  • When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.
  • Gently simmer, uncovered, on low heat.
  • After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat-resistant container.
  • Discard the spices and solids.
  • Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.
  • Note: A good quality olive or other oil may be substituted for the butter.

Nutrition Facts : Calories 550.4, Fat 61.5, SaturatedFat 38.9, Cholesterol 162.7, Sodium 436.6, Carbohydrate 1.7, Fiber 0.3, Sugar 0.4, Protein 0.9

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