In a small saucepan, gradually melt the butter and bring it to bubbling. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat resistant container. Discard the spices and solids. Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip
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|Serving Size: 1 Serving (508g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3283 (100%)|
|Amt Per Serving||% DV|
|Total Fat 366.4g||489 %|
|Saturated Fat 231g||1155 %|
|Monounsaturated Fat 94.4g|
|Polyunsanturated Fat 14.7g|
|Cholesterol 963.2mg||296 %|
|Sodium 85.4mg||3 %|
|Potassium 347.2mg||9 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 8.1g|
|Protein 5.3g||8 %|
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Calories per serving: 3283
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