Harari & Ethiopian Muslim
Niter Kebbeh
Basil simmered on the stove and spiced with ginger and turmeric for an Ethiopian side dish.
1 hr · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 55 min · 60 min total
- easy
- 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. 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.
- 3
Discard the spices and solids. Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
