Best Senayets Netir Kebe Purified Butter Recipes

Traditional Kebbe image

Provided by Mami J

Categories Lamb/Sheep

Time 1h20m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 8

1 kg lean ground lamb
2 cups cracked bulgur wheat
1 1/2 cups pine nuts
1 medium onion
1 bunch of fresh mint
1 tablespoon ground black pepper
1 tablespoon salt (or to taste)
1/4-1/2 cup extra virgin olive oil

Steps:

The wheat is rinsed and soaked for thirty minutes in enough water to cover. Meanwhile preheat the oven to 200 degrees celsius.Drain it and mix in a large bowl with the ground lamb, the pine nuts and the salt and pepper. In a blender or food processor grind the onion and the mint with a half cup of water. Add to the meat and mix well. Grease a round or square baking dish. Pour the meat mixture and make a 3 cm. hole in the center; cover with the olive oil and form into wedges if using a round dish, or into squares if usin a square one. Bake until meat is well browned but not dry. Serve with taboule and Lebanese yogurt (labna) or plain nonfat yogurt.

Nutrition Facts : Calories 590.8, Fat 53.4, SaturatedFat 14.9, Cholesterol 91.4, Sodium 947.3, Carbohydrate 5.2, Fiber 1.4, Sugar 1.5, Protein 24.4

Niter Kibbeh--Ethiopian Spiced Clarified Butter image

Provided by under12parsecs

Categories Sauces

Time 1h5m

Yield 2 cups

Number Of Ingredients 9

1 lb unsalted butter
1/2 onion, chopped
2 -3 garlic cloves, crushed
1 inch gingerroot, cut into 1/4-inch slices
3 -4 cardamom pods
1 cinnamon stick
3 -4 whole cloves
1 teaspoon fenugreek seeds
1/2 teaspoon turmeric

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.

Clarified Butter image

Provided by Food Network

Categories condiment

Time 13m

Yield about 1 1/2 cups

Number Of Ingredients 1

2 sticks (1/2 pound) unsalted butter, cut into pieces

Steps:

Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.
Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.
What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt. You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month.

Clarified Butter image

Provided by Alton Brown

Time 50m

Yield Approximately 1 1/4 pounds clarified butter

Number Of Ingredients 1

1 1/2 pounds unsalted butter, cut into 1-inch pieces

Steps:

Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.