Search results

...[clarified butter|clarified]] [[butter]] used in [[Ethiopia]]n [[Ethiopian cuisine|cooking]]. Its preparation is similar to that of [[ghee]], but niter kebbe [[Category:Eritrean cuisine|Tesmi]]

...ghee.” Berkeley: Ten Speed Press. ISBN 0-89815-976-8.</ref> In [[French cuisine]], this is called ''[[beurre noisette]],'' loosely translated as "hazelnut ...nown as ''manteiga de garrafa'' (bottle butter), and is featured mostly in cuisine from the [[Geography of Brazil#Northeast|northeast]].

[[File:Ghee jar.jpg|thumb|upright|right|[[Indian cuisine|Indian]] ghee.]] ...i cuisine|Somali]], [[Ethiopian cuisine|Ethiopian]] and [[Eritrean cuisine|Eritrean]]).