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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, melt the butter slowly over medium heat; do not let it brown. | 2. Then bring butter to a boil. | 3. Stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove, and nutmeg. | 4. Reduce the heat and simmer uncovered and undisturbed for 45 minutes. | 5. Milk solids on the bottom of the pan should be golden brown, and the butter on top will be transparent. | 6. Slowly pour the clear liquid into a bowl, straining through cheesecloth. | 7. It is important that no solids are left in the niter kebbeh. | 8. Transfer the kebbeh into a jar. | 9. Cover tightly, and store in the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	lbs	unsalted cut	6504.5223	0.5443	7.7111	735.8184
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	3	tablespoons	minced	37.995	8.4303	1.6218	0.1275
ginger	4	teaspoons	chopped	6.4	1.4216	0.1456	0.06
turmeric	2	teaspoons	ground	18.72	4.0284	0.5808	0.195
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
cinnamon	1			-	-	-	-
clove	1			5.754	1.3761	0.1254	0.273
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.