Title: Niter Kebbeh
Categories: Entree African Ethiopia Spices
Yield: 1 Cup

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

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.

"Sundays at Moosewood Restaurant"

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