Tegelese Tesmi Eritrean Herb Butter
Transform your cooking with Tegelese Tesmi, a luscious Eritrean herb butter infused with an aromatic blend of spices and herbs. Crafted from golden clarified butter simmered with garlic, ginger, onion, and a medley of traditional seasonings like cardamom, fenugreek, coriander, and turmeric, this richly spiced recipe is a cornerstone of Eritrean and Ethiopian cuisine. Rosemary, thyme, and dried herbs deepen its flavor, making it the perfect foundation for stews, sautés, or as an indulgent finishing touch to your favorite dishes. Easy to prepare in just under an hour, this versatile condiment elevates any meal and stores beautifully for future use. Bring the warm, fragrant essence of African cooking into your kitchen with this authentic, homemade Tesmi.
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Recipe Information
Ingredients
- 454 grams Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, finely grated
- 1 small Onion, finely diced
- 4 pods Cardamom pods, crushed
- 1 teaspoon Coriander seeds
- 0.5 teaspoon Fenugreek seeds
- 2 teaspoons Basil leaves, dried
- 1 teaspoon Oregano, dried
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Ground cinnamon
- 1 sprig Fresh rosemary sprig
- 2 sprigs Fresh thyme sprigs
Instructions
Place the unsalted butter in a medium-sized, heavy-bottomed saucepan and melt it over low heat.
Once the butter has melted completely, allow it to simmer gently. You will notice the milk solids beginning to separate and settle at the bottom, while the clarified butter turns golden.
Add the minced garlic, grated ginger, and diced onion to the melted butter, stirring to combine. Continue to simmer on low heat. The aromatics should infuse the butter without browning.
Add the crushed cardamom pods, coriander seeds, fenugreek seeds, dried basil, dried oregano, turmeric powder, ground cinnamon, rosemary sprig, and thyme sprigs to the butter mixture.
Stir the mixture well and let it simmer for 30–35 minutes on low heat. During this time, the butter will become richly infused with the flavors and aromas of the herbs and spices.
Keep an eye on the mixture to ensure it doesn’t scorch. The goal is to infuse the flavors gently without burning the butter or aromatics.
After 35 minutes, remove the saucepan from the heat and allow the Tesmi to cool slightly.
Strain the butter through a fine-mesh sieve or cheesecloth into a clean, dry jar to separate the solids from the clarified, spiced butter.
Let the Tesmi cool completely, then seal the jar tightly. Store it in the refrigerator for up to 1 month or freeze for longer storage.
Use the Tegelese Tesmi as a flavorful base for stews, sautés, and other Eritrean or Ethiopian dishes. Enjoy the rich, aromatic essence it brings to your cooking!
Nutrition Facts
Calories |
3391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 390.2 g | 500% | |
| Saturated Fat | 227.1 g | 1136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1005 mg | 335% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 3.2 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 416 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
