Niter Kebbeh
from: John Russell

Servings: 1

• 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.