Ingredients
-
2
-
1
-
3
-
4
-
2
-
1/4
-
1
-
1
-
1/8
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a Large Saucepan, Melt the Butter Slowly Over Medium Heat; Do not Let It Brown. |
|
2
Done
|
Then Bring Butter to a Boil. |
|
3
Done
|
Stir in the Onion, Garlic, Ginger, Turmeric, Cardamom, Cinnamon, Clove, and Nutmeg. |
|
4
Done
|
Reduce the Heat and Simmer Uncovered and Undisturbed For 45 Minutes. |
|
5
Done
|
Milk Solids on the Bottom of the Pan Should Be Golden Brown, and the Butter on Top Will Be Transparent. |
|
6
Done
|
Slowly Pour the Clear Liquid Into a Bowl, Straining Through Cheesecloth. |
|
7
Done
|
It Is Important That No Solids Are Left in the Niter Kebbeh. |
|
8
Done
|
Transfer the Kebbeh Into a Jar. |
|
9
Done
|
Cover Tightly, and Store in the Refrigerator. |
