Spiced Butter Oil

To make about 2 cups

• 2 pounds unsalted butter, cut into small pieces
• 1 small onion, peeled and coarsely chopped
• 3 tablespoons finely chopped garlic
• 4 teaspoons finely chopped fresh ginger root
• l 1/2 teaspoons turmeric
• 1 cardamom pod, slightly crushed with the flat of a knife, or a pinch of cardamom seeds
• l piece of stick cinnamon, 1 inch long ·
• l whole clove
• 1/8 teaspoon ground nutmeg

In a heavy 4- to 5-quart saucepan, heat the butter over moderate heat, turning it about with a spoon to melt it slowly and completely without letting it brown. Then increase the heat and bring the butter to a boil. When the surface is completely covered with white foam, stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove, and nutmeg. Reduce the heat to the lowest possible point and simmer uncovered and undisturbed for 45 minutes, or until the milk solids on the bottom of the pan are a golden brown and the butter on top is transparent.

Slowly pour the dear liquid niter kebbeh into a bowl, straining it through a fine sieve lined with a linen towel or four layers of dampened cheesecloth. Discard the seasonings. If there are any solids left in the kebbeh, strain it again to prevent it from becoming rancid later.

Pour the kebbeh into a jar, cover tightly, and store in the refrigerator or at room temperature until ready to use. Kebbeh will solidify when chilled. It can safely be kept, even at room temperature, for 2 or 3 months.