Golden clarified butter infused with fenugreek, cardamom, cinnamon, turmeric, and sacred basil, the aromatic foundation of Ethiopian cuisine.
Ingredients
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500g unsalted butter
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1 small onion, chopped
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3 cloves garlic, crushed
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1 tbsp fresh ginger, sliced
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1 tsp fenugreek seeds
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5 cardamom pods, crushed
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1 cinnamon stick
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1 tsp turmeric
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3 sprigs fresh sacred basil or oregano
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2 whole cloves
Instructions
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1
Cut butter into chunks and melt slowly in a heavy saucepan over the lowest possible heat without stirring.
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2
As the butter melts and begins to foam, add onion, garlic, ginger, and all whole spices to the pot.
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3
Simmer on very low heat for thirty to forty minutes. The butter will become clear and golden as milk solids sink.
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4
The aromatics will infuse the butter with their fragrance. Never let the temperature rise high enough to brown.
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5
Strain through cheesecloth-lined strainer into a clean, dry jar, discarding all solids and milk residue.
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6
Store at room temperature for weeks or refrigerate for months. Use in place of regular butter in Ethiopian recipes.
Did You Know?
The aroma of niter kibbeh simmering is considered so distinctive that Ethiopians abroad say it instantly transports them home.