We all have rituals and routines, and this may be one of my favorite Sunday rituals. Ghee. The process of making ghee, the popcorn-y aroma that fills the air in our kitchen, plus all of its healing powers is what made me fall deeply in love with it. It’s a Sunday ritual that has grown into so much more. I consider it the gift of love as on more than one occasion, I have given this wonderful culinary elixir to family and friends. Immediately, they fall in love with it.
I’ve never been a Sunday meal preparation type of gal, but one thing I’ve always made is ghee. Soaking, sprouting and making fresh milks are often made throughout the week, but there is something comforting about Sundays and the whole aspect of making this delicious golden liquid to use for culinary purposes.
So, what is ghee? Ghee is a type of clarified butter that’s native to India. This medicinal liquid is prepared by simmering unsalted butter bringing it to a clear consistency, then straining it to remove the residue/curds and all you’re left with is this golden elixir that is known as ghee. During this process the water evaporates and the fat separates from the milk solids, leaving a golden liquid in the pot that’s translucent. The result of a slow process that removes the milk solids and impurities as well evaporates the water creating a medicinal liquid that is much better tolerated by those with dairy sensitivities.
Ghee can last for several months without refrigeration without spoiling and has a higher smoking point than any other oil (great for frying or sautéing). This healthy fat is nourishing and strengthening on the immune system and rich in vitamins such as A, D, E and K. Ghee can be a savior for those with digestive issues.
I use it in a variety of ways: adding a tsp. of pure ghee to my cup of tea or coffee, adding it to smoothies, raw desserts, baking and cooking with it. In this recipe, I made the ghee then before pouring the golden liquid in a glass jar, I covered the bottom of the jar with za’atar, a blend of dried herbs (thyme, oregano, marjoram), sesame seeds and sumac. You can use this savory ghee to add flavor to any dish such as your favorite quinoa meal or for breakfast when making eggs, sautéing or roasting vegetables.
- 1 cup organic unsalted cultured butter
- 1-2 tbsp. za'atar
- Add 1 cup of butter to saucepan and over medium heat allow butter to soften.
- As it begins to melt, lower the heat. Curds will start to form turning it into a beautiful golden colour.
- When mixture becomes clear in the pan and you can easily see the bottom, remove from heat.
- Let it cool.
- In a glass jar add za'atar and pour the ghee mixture through a cheesecloth or strainer into the jar.
- Cover and set aside to cool.