Niter Kebbeh

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Steps

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In a small saucepan , gradually melt the butter and bring it to bubbling.

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When the top is covered with foam , add the other ingredients and reduce the heat to a simmer.

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Gently simmer , uncovered , on low heat.

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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.

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Discard the spices and solids.

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Covered tightly and stored in the refrigerator , niter kebbeh will keep for up to 2 months.

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Ingredients

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butter, onion, garlic, ginger, turmeric, cardamom seeds, cinnamon stick, cloves, nutmeg, ground fenugreek, fresh basil