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. ---------------------------------------------------------------------------
Nutrition
Ingredients
