Ethiopian Spiced Butter
From ladyarp 16 years agoIngredients
- 1 pound unsalted butter shopping list
- 8 basil leaves shopping list
- one 3 inch piece ginger, peeled and finely grated shopping list
- 1 garlic clove, minced shopping list
- 1/2 med. red onion, coarsely chopped shopping list
- 1 tsp. cardamom seeds shopping list
- 1 tsp. fenugreek seeds shopping list
- 1 tsp. cumin shopping list
- 1 tsp. dried oregano shopping list
- 1/2 tsp. turmeric shopping list
How to make it
- In a med. sauce pan melt butter over low heat, stir frequently. As foam rises to the top, skim and discard it. Continue cooking until no more foam appears (take care not to let butter brown!)
- Add garlic, onion, fenugreek, ginger, basil, cumin, oregano, cardamom, and tumeric and continue cooking for 15 min., stirring occasionally.
- Remove from heat and let stand until spices settle.
- Strain through fine-mesh sieve and store tightly in refrigerator for up to 3 weeks.
People Who Like This Dish 4
- Ladybug_MrsJ Ottawa, Canada
- TzsarraS Nowhere, Us
- quaziefly ALL POINTS
- valinkenmore Malott, WA
- mbeards2 Omaha, NE
- ladyarp Hixson, TN
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The Rating
Reviewed by 2 people-
I'm not sure how to use it but it sounds so good. I think I would quarter the recipe and make it with a stick of butter to start. I can imagine it would be good for cooking chicken, using on Naan, on veggies.
Thanks for the flavcrful post!valinkenmore in Malott loved it
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