Fragrant and spicy, this butter is frequently used to saute and flavor Ethiopian dishes. Purifying the butter by skimming the foam lowers the fat content of the butter. This butter is used in our Chicken Stew (Doro Wat), Braised Cabbage, Carrots and Potatoes, Braised Beef with Peppers (Zilzil Tibs) and Red Lentils (Misr Wat) recipes.
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2. Line a strainer with dampened cheesecloth. Skim the foam from the top of the butter and discard. Ladle the butter through the strainer, leaving behind the milk solids on the bottom of the pan. Use immediately, or cool and then refrigerate in a covered container until ready to use.