from: John Russell
- Olive Oil
- 1/4 c onions; chopped
- 2 cloves garlic; minced
- 2 tsp Ginger; grated, peeled, fresh
- 1/2 tsp Turmeric
- 4 Cardamom seeds; crushed
- 1 Cinnamon stick
- 2 Cloves; whole
- 1/8 tsp Nutmeg
- 1/4 tsp Ground fenugreek seeds
- 1 tb Basil; fresh OR (1 tsp dried)
In a small saucepan, het the oil, add the other ingredients and reduce the heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 to 60 minutes, when the surface becomes transparent, pour the liquid through a cheesecloth into a heat-resistant container. Discard the spices and solids.
Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.