Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Unsalted butter 1 Cinnamon stick
1/4 c Chopped onions 2 Cloves
2 Cloves garlic, pressed 1/8 ts Nutmeg
2 ts Fresh gingerroot, grated 1/4 ts Ground fenugreek seeds
1/2 ts Turmeric 1 tb Fresh basil
4 Cardamom seeds, crushed - or 1 teaspoon dried basil

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.

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