Spiced Butter (Niter Kebbeh)

1. 1

   In a large saucepan, melt the butter slowly over medium heat; do not let it brown.

2. 2

   Then bring butter to a boil.

3. 3

   Stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove, and nutmeg.

4. 4

   Reduce the heat and simmer uncovered and undisturbed for 45 minutes.

5. 5

   Milk solids on the bottom of the pan should be golden brown, and the butter on top will be transparent.

6. 6

   Slowly pour the clear liquid into a bowl, straining through cheesecloth.

7. 7

   It is important that no solids are left in the niter kebbeh.

8. 8

   Transfer the kebbeh into a jar.

9. 9

   Cover tightly, and store in the refrigerator.

* Per serving · 4 servings · Values may vary.

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