16 Ghee Recipes From 8 Cuisines.

Butter simmered until the water evaporates and the milk solids brown and are strained out, leaving pure fat with a nutty aroma and a smoke point far above butter. That makes it the frying medium of choice across South Asia and the Middle East, where it carries whole spices without burning them. It keeps for months without refrigeration. Ethiopian niter kibbeh takes the same idea further, infusing the fat with spices. A spoonful stirred into finished dal or rice is a standard last step.

16 recipes on this route