Ethiopian cooking is marked by hot spices, thick stews and injera, a large, flat sourdough bread. Diners in Ethiopia use the injera as an eating utensil to scoop up food.
2 lb. unsalted butter, cut into small pieces
1 onion, coarsely chopped
3 tablespoons minced garlic
4 teaspoons finely chopped fresh ginger
2 teaspoons ground turmeric
1/4 teaspoon ground cardamom
1 cinnamon stick (approximately 1" long)
1 whole clove
1/8 teaspoon ground nutmeg
In a large saucepan, melt the butter slowly over medium heat; do not let it brown. Then bring butter to a boil. Stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove, and nutmeg. Reduce the heat and simmer uncovered and undisturbed for 45 minutes. Milk solids on the bottom of the pan should be golden brown, and the butter on top will be transparent.
Slowly pour the clear liquid into a bowl, straining through cheesecloth. It is important that no solids are left in the niter kebbeh.
Transfer the kebbeh into a jar. Cover tightly, and store in the refrigerator.
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This page modified January 2007
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