Ethiopian Spiced Butter

Ingrédients

2 lb. unsalted butter, cut into small pieces

3 Tbsp. minced garlic

2 tsp turmeric

1 cinnamon stick, (app. 1” long)

⅛ tsp. Ground nutmeg

1 onion, coarsely chopped

4 tsp. Chopped fresh ginger

¼ tsp. Ground cardamom

1 whole clove

Instructions

1. In a large saucepan, melt the butter slowly over medium heat.

2. Bring to a boil and stir in all other ingredients.

3. Reduce heat and simmer, uncovered and undisturbed for 45 minutes. (Milk solids on the bottom of the pan should be golden brown, and butter on top will be transparent.

4. Slowly pour the clear liquid into a clean bowl, straining through cheesecloth. (It is important that no solids are left in the Nit’r Qibe).

5. Transfer to a clean container and store for up to 6 months in the refrigerator.