Ingredients
-
1
-
1/4
-
2
-
2
-
1/2
-
4
-
1
-
2
-
1/8
-
1/4
-
1
-
-
-
-
Directions
Niter Kebbeh, , This is fantastic, and authentic I keep a jar of it in my fridge at all times even my 5 year old daughter loves it, mixed with minced sirloin (kitfo) or just spread on homemade injera BIG THUMBS UP , OMG THE HOUSE SMELLED SOOOOO GOOD ALLL DAY LONG!!! This is delicious!! I made it to use in Cookgirl’s recipe#184106 for the NA&MEwith HUGE success DD’s spread it on their toast Store for 2 months? It won’t last that long! I plan to make this using olive oil this summer for my butter/fat phobic but wonderful mom 🙂 Thanks!
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Steps
|
1
Done
|
In a Small Saucepan, Gradually Melt the Butter and Bring It to Bubbling. |
|
2
Done
|
When the Top Is Covered With Foam, Add the Other Ingredients and Reduce the Heat to a Simmer. |
|
3
Done
|
Gently Simmer, Uncovered, on Low Heat. |
|
4
Done
|
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. |
|
5
Done
|
Discard the Spices and Solids. |
|
6
Done
|
Covered Tightly and Stored in the Refrigerator, Niter Kebbeh Will Keep For Up to 2 Months. |
|
7
Done
|
Note: a Good Quality Olive or Other Oil May Be Substituted For the Butter. |
