Difference between revisions of "Tekhelese Tesmi"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 13: | Line 13: | ||
* ⅛ teaspoon ground [[nutmeg]] | * ⅛ teaspoon ground [[nutmeg]] | ||
| − | == | + | == Procedures == |
# In a large saucepan, melt the butter slowly over medium heat; do not let it brown. | # In a large saucepan, melt the butter slowly over medium heat; do not let it brown. | ||
# Then bring butter to a boil. | # Then bring butter to a boil. | ||
| Line 24: | Line 24: | ||
# Cover tightly, and store in the refrigerator. | # Cover tightly, and store in the refrigerator. | ||
| − | [[Category:Eritrean | + | [[Category:Eritrean cuisine]] |
| + | |||
[[Category:Flavored butter Recipes]] | [[Category:Flavored butter Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Latest revision as of 18:02, 29 June 2012
Description
Eritrean spiced butter
Ingredients
- 2 lbs unsalted butter, cut into small pieces
- 1 onion, coarsely chopped
- 3 tablespoons minced garlic
- 4 teaspoons finely chopped fresh ginger
- 2 teaspoons ground turmeric
- ¼ teaspoon ground cardamom
- 1 cinnamon stick (approximately 1" long)
- 1 whole clove
- ⅛ teaspoon ground nutmeg
Procedures
- In a large saucepan, melt the butter slowly over medium heat; do not let it brown.
- Then bring butter to a boil.
- Stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove, and nutmeg.
- Reduce the heat and simmer uncovered and undisturbed for 45 minutes.
- Milk solids on the bottom of the pan should be golden brown, and the butter on top will be transparent.
- Slowly pour the clear liquid into a bowl, straining through cheesecloth.
- It is important that no solids are left in the tesmi.
- Transfer the tesmi into a jar.
- Cover tightly, and store in the refrigerator.
