INGREDIENTS
1 cup of sweet, unsalted or raw clarified butter (high heat oil to make it vegan)1 tablespoon of dry Koseret leaves
1 teaspoon of Manteria
STEPS
- Melt butter over low heat in a small saucepan until it begins to foam. If you are using oil, bring to a simmer with only a few bubbles coming up.
- Add in the Kosseret and stir gently, then add in the Manteria.
- Cook for 20 minutes over very low heat, stirring frequently so as not to burn the butter.
- Remove from heat and cover; let stand for 1 hour.
- Strain with a cheesecloth or fine strainer, and use as desired!
This recipe yields 1 cup of Niter Kibbeh | Cooking Time: 1 hour, 30 minutes
Once your kibbeh cools, it's shelf stable.
1 comment
I made this with your Manteria but didn’t have the Kosseret. (I will next time.) It turned out reasonably yummy anyway. I used it to make Kai Wat. So delicious! I would love information on the best storage of the Niter Kibbeh. Should it be stored in the refrigerator or is it okay to leave it out at room temperature?
PS: I’m so glad I found your website!