Clarified butter infused with garlic, ginger, fenugreek, cardamom, and basil, the essential cooking fat of Eritrean cuisine.
Ingredients
-
500g unsalted butter
-
4 cloves garlic, crushed
-
1 tbsp fresh ginger, sliced
-
1 tsp fenugreek seeds
-
4 cardamom pods, cracked
-
1 tsp dried basil
-
1/2 tsp turmeric
-
1 small cinnamon stick
Instructions
-
1
Cut butter into chunks and melt slowly over low heat in a heavy pot without stirring.
-
2
Once melted, add garlic, ginger, fenugreek, cardamom, basil, turmeric, and cinnamon.
-
3
Simmer on lowest heat for twenty minutes, never letting it boil, as milk solids sink and foam rises.
-
4
Skim any foam from the surface and continue simmering until the butter is clear and golden.
-
5
Strain through cheesecloth into a clean glass jar, discarding the solids and spices.
-
6
Store at room temperature for up to two weeks or refrigerate for several months.
Did You Know?
A household's tesmi recipe is closely guarded, and the aroma of tesmi being made signals a celebration is coming.