Ghee

Ghee (dihin hurr) is clarified butter (pure butter fat), which is used a lot in traditional general cooking, but especially in pastries like baklawa. The practice of clarifying butter goes back to ancient Mesopotamian times. It prevented their butter from going rancid quickly, especially in hot weather. To make it at home, heat butter gently until it melts and foams. Reduce heat to low and let it simmer until the foam subsides and the sediments brown a little and sink to the bottom of the pot. You need to watch it at this stage to prevent the sediments from burning. The clarified butter at this stage will have a lovely nutty flavor. Strain it through a fine sieve. One cup of butter (8oz/225g) yields ¾ cup (180ml) ghee.