Go Back
Print
Recipe Image
Smaller
Normal
Larger
Niter Kibbeh?
No ratings yet
Print
Pin
Calories:
Author:
Matt Dobson
Ingredients
1
large brown onion
1 1/2
whole heads garlic
1
small fennel
1
tsp
cumin seed
2
tbs
fenugreek leaves
5
strands saffron
1/2
tsp
turmeric
1
tsp
coriander seed
1/2
tsp
nutmeg
1
star anise
1
cinnamon quill
1/2
tbs
black peppercorn
2
kgs butter
Instructions
Without peeling, roughy chop the onion and garlic.
Place into a baking tray.
Add the chopped fennel and all the spices.
Add the butter to the tray.
Place the tray in the oven and turn the temperature to 90 degrees.
Once the butter has melted check that all of the ingredients are under the butter.
You need the oil to seal the flavour in as the ingredients cook down.
Cook for 12 hour minimum.
Line a large strainer with muslin or cheese cloth.
Strain the ingredients off the clarified butter and store the Niter Kibbeh in the fridge.
Discard the remaining sludge ingredients.