Spice

INGREDIENTS:

two lbs unsalted butter, cut into small pieces
one onion, coarsely chopped
three tablespoons minced garlic
quarter teaspoons finely chopped fresh ginger
two teaspoons ground turmeric
quarter teaspoon ground cardamom
one cinnamon stick (approximately 1-inch long)
one whole clove
one eight teaspoon ground nutmeg

INSTRUCTIONS:

In a large pan, dissolved the butter slowly over medium fire; do not let it brown. Then bring butter to a boil. Mix in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove, and nutmeg.

Reduce the fire and simmer uncovered and undisturbed for forty five minutes. Milk solids on the bottom of the pan should be golden brown, and the butter on top will be transparent.

Slowly add 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 place in the refrigerator.

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