Senayets Netir Kebe Purified Butter Food

NITER KIBBEH--ETHIOPIAN SPICED CLARIFIED BUTTER

Steps:

• Place the butter in a small saucepan and melt over low heat. Add the remaining ingredients and simmer on the lowest possible heat for about 1 hour.
• Pour the clear golden liquid off the top leaving all the solids in the bottom of the pan. Strain through cheesecloth if necessary. Discard solids.
• Store in the refrigerator or freezer and use as needed.

ETHIOPIAN BUTTER

Steps:

• Toast the cardamom, cloves and cinnamon in a dry pan over medium heat until they are aromatic, about a minute.
• Cut the butter into cubes.
• Toss everything into a heavy pot and turn the heat on low. Let this come to a bare simmer and cook gently for at least 30 minutes. We cooked ours at least an hour. It is vital that the milk solids do not burn. If they do, you have ruined the butter. Watch for browning, and when you see it, turn off the heat.
• Strain through cheesecloth and store in a clean glass jar. It'll last 6 months in the fridge, at least a week on the counter, and forever in the freezer.

NITER KIBBEH: ETHIOPIAN SPICED BUTTER

Steps:

• Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SAUTéED BEETS WITH BUTTER

Steps:

• Peel and grate beets.
• Put butter in a large skillet over medium-high heat. When it's hot, add onion and cook until tender, about 5 minutes. Add the beets, and stir occasionally until tender and lightly browned, about 10 minutes. Garnish with parsley.

SENAYET'S NETIR KEBE (PURIFIED BUTTER)

Steps:

• Melt butter with all the spices but the Kosseret on low heat until it becomes clear. Do not burn the butter otherwise it will become irreparably bitter. Add the Kosseret in the last few minutes of cooking. Do not cook with the Kosseret because it becomes bitter when cooked. Strain clarified butter through a cheese cloth to remove the spices and milk fats.