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Niter Kebbeh (Ethiopian Spiced Butter)
Ave. Rating is 3 (1 ratings) Add Your Comments and Ratings

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Spiced butter is similar to Ghee and is used widely in Ethiopian cooking, including Jewish recipes. This mix, when refrigerated and covered tightly will keep for up to 2 months. For a parve version, substitute good quality olive oil for the butter.

Serves: 6

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African Dairy Sauce or Mix

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1 lb butter, unsalted (or olive oil)
¼ c onions, chopped
2 cloves garlic, minced
2 tsp. ginger, peeled and grated
½ tsp. turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 cloves, whole
¼ tsp. nutmeg (or more to taste)
¼ tsp. ground fenugreek seeds
1 tbl fresh basil or 1 tsp. dried


  1. In a small saucepan, gradually melt the butter and bring it to bubbling. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.
  2. Gently simmer, uncovered, on low heat.
  3. After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through cheesecloth into a heat-resistant container.
  4. Discard the spices and solids.

Reader Comments

Cassara says...
Rating is 3

I can already tell that's gonna be super heflpul.
Dec 27, 2011 (report abuse)



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