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Niter Kebbeh (Ethiopia)

Niter Kebbeh (Ethiopia)

[code]Recipe By :
Serving Size : 1 Preparation Time :0:00[/code]

[code] Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Butter
4 tablespoons Chopped onion
1 1/2 tablespoons Finely chopped garlic
2 teaspoons Fresh grated ginger
1/2 teaspoon Turmeric
2 To 4 crushed cardamom seeds
1 Piece cinnamon
2 Or 3 cloves
1/8 teaspoon Ground nutmeg[/code]

Niter Kebbeh is a spiced up ghee. Here is a recipe for it from "The Africa
News Cookbook", published in the US by Viking Penguin.

Slowly melt butter in a saucepan, then bring to boil. When the top is
covered with foam, add the other ingredients and simmer uncovered on lowest
heat until the surface is transparent and milk solids are on the bottom (45
to 60 minutes). Pour off the clear liquid and strain through a double layer
of damp cheesecloth, discarding the spices and solids. Refrigerate. If
strained a second and third time, the mixture will keep either chilled or at
room temperature for 2 to 3 months.

Posted by Stephen Ceideberg; September 1 1991.

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