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Butter Unsalted
Cardamom (1)
Nigella Seeds
Coriander Seeds
Koseret (2)
Besobela (3)
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See Gallery for
Detail Photos & Step Descriptions.
Make: - (1-1/2 hrs - 1 hr work)
- IF Green Cardamom, remove the seeds from the shells. Mix
Cardamom seeds with Nigella and Coriander
seeds.
- Melt the BUTTER slowly in a heavy bottomed pan. Do not disturb
it as it melts.
- Carefully skim foam off the top as it rises until it is all removed.
Let the water in the butter bubble out, paying close attention to
temperature. When temperature starts to rise above 212°F/100°C,
watch it carefully. When to around 240°F/115°C, take it off the
heat.
- Give the Butter a final skim and pour it off the solids in the
bottom. You can pour it through a very fine strainer if you need to
(see Gallery).
- Clean and dry the saucepan. Return the melted Butter to the pan and
bring it back to a temperature of about 220°F/104°C.
- Stir in Cardamom mix and hold at temperature below
240°F/115°C for 15 minutes, stirring gently now and then.
- Stir in Koseret and Besobela. Stir now and then for about
another 7 minutes, taking care the temperature doesn't rise above
240°F or so.
- Let sit for about 10 minutes to settle, then strain through a very fine
strainer (see Gallery), or
a double layer of cheesecloth.
- Seal tightly in a dry jar. Like Clarified Butter, Niter Kibbeh will
have some residual water, so needs to be kept in a tightly sealed jar
and used within a week or so, or refrigerated in a sealed jar, where it
will last for a few months. When spooning out, make sure you use a clean
dry spoon, any moisture can cause spoilage.
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