FREE LEBANESE RECIPES

Ghee is clarified butter. It can be purchased commercially or made at home. Ordinary butter, margarine, nut or vegetable oil may be substituted, but ghee has a distinctive flavor and does not burn easily. Unlike butter or margarine it keeps indefinitely unrefrigerated.

Makes 2lbs (1 kg)
Cooking time: approx 20 minutes

2lb (1kg) butter

Place butter in a large saucepan, melt and bring to the boil. Allow to boil for a few minutes watching very carefully. As soon as the froth on the surface starts to disperse, remove immediately from heat and allow to cool. Skim off the remainder of froth.

Pour into a glass or earthenware jar, being careful not to pour in the sediment on the bottom.

Variation

Half margarine can be substituted for half the amount of butter.