Niter Kebbeh

• 1 lb butter, unsalted
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons ginger, grated,peeled,fresh
• 1/2 teaspoon turmeric
• 4 cardamom seeds, crushed
• 1 cinnamon stick
• 2 cloves, whole
• 1/8 teaspoon nutmeg
• 1/4 teaspoon ground fenugreek
• 1 tablespoon fresh basil or 1 tablespoon dried basil

1. In a small saucepan, gradually melt the butter and bring it to bubbling.
2. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.
3. Gently simmer, uncovered, on low heat.
4. 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.
5. Discard the spices and solids.
6. Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.
7. Note: A good quality olive or other oil may be substituted for the butter.

butter, onion, garlic, ginger, turmeric, cardamom seeds, cinnamon, nutmeg, ground fenugreek, fresh basil

Taken from www.food.com/recipe/niter-kebbeh-13952 (may not work)