Ingredients

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.

Reviews & Comments 4

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  • lfrlegal 12 years ago
    Robethiopia - you are very arrogant and rude. Obviously you don't know how to disagree politely or without calling people names . The person who is posting the recipe is obviously not an Ethiopian and is most likely mimicking to re-create it in her own way. No need to be rude. Personally, I am an Ethiopian and I found this to be helpful.
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  • robethiopia 12 years ago
    haha..this is no the way how ethiopian butter is made. to begin with we dont use table butter we use raw unpasteurized butter and we dont add onions basil, oregano and ginger actually we dont put basil and oregano in ethiopian dishes at all, to make the butter we use herb called koseret and spice called corrorima ( corrorima looks like nutmeg but only found in ethiopia) but you can find it in ethiopian food shop so whoever wrote this he/she must be an an idiot! or he/she doesnt know have clue about ethiopian food!
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  • ladyarp 16 years ago
    I personally like to cook rice with this butter. It is nice to use on meats and in stews. I will post some recipes that call for this exact butter, they are wonderful.
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    " It was excellent "
    valinkenmore ate it and said...
    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!
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