ETHIOPIAN SPICED BUTTER2 pounds unsalted butter, cut into small pieces
1 onion, chopped
3 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground cardamom
1 cinnamon stick
1whole clove
1/4 teaspoon ground nutmeg
Pita or other flatbread, warm (for serving)
In a large saucepan, melt the butter slowly over medium-low heat. When it is completely melted, increase the heat to high and add the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove and nutmeg. Stir to blend.
Decrease the heat to low and simmer, uncovered, for 45 minutes. Do not stir. The milk solids on the bottom of the pan should be golden brown and the butter on the top should be clear.
Slowly pour the clear liquid into a bowl, straining it through cheesecloth. It is important that no solids be left in the melted butter.
Transfer the clear liquid to a jar. Cover tightly and store in the refrigerator for up to one week.
Serve at room temperature with hot flatbread alongside.
Makes 2 cups
Source:
Death Warmed Over: Funeral Food, Rituals and Customs from Around World by Lisa Rogak
