Niter Kebbeh (Spiced Clarified Butter)

60 minutes Prep: 15 minutes Cook: 45 minutes

3304 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

1	pound	butter, unsalted
1/4	cup	onions	chopped
2	cloves	garlic	pressed
2	teaspoons	ginger root	fresh, grated
1/2	teaspoon	turmeric
4	each	cardamom seeds	crushed
1	each	cinnamon stick
2	each	cloves
1/8	teaspoon	nutmeg
1/4	teaspoon	fenugreek seeds	ground
1	tablespoon	basil	fresh, or 1 teaspoon dried basil

Directions

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.

Gently simmer, uncovered, on low heat.

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.

Discard the spices and solids.

Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.

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Nutrition Facts

Serving Size 520g

Amount per Serving

Calories 3304 100% of calories from fat

	% Daily Value*
Total Fat 369.0g	567%
Saturated Fat 233.0g	1167%
Trans Fat 0.0g
Cholesterol 976mg	325%
Sodium 56mg	2%
Total Carbohydrate 12.0g	4%
Dietary Fiber 2.0g	7%
Sugars 2.0g
Protein 6.0g	12%

Vitamin A	232%		Vitamin C	16%
Calcium	16%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Pasta with Broccoli and Garlic

I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children's palate and it seemed fine. I usually save some of my pasta water as a way to decrease the stickiness of my pasta if it has to sit around while I am finishing some other part of the recipe, which I added and didn't seem to diminish the flavor of the dish. Everyone liked it.

Reviewed by jfo