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Ghee or clarified butter is used in dishes that call for foods fried in butter. With this
recipe, the milk solids of the butter are removed and lets the cook fry at a higher heat
without burning the butter.

Armenians use clarifed butter for frying and making pastries. It is better than ordinary butter as
it does not burn as easily. Pastries made with clarified butter will retain their freshness longer. Clarified butter is widely used in East Indian and Middle Eastern cuisines as well.

•  2 lbs butter

	1.	Place 2 lbs butter in a heavy saucepan. Melt over low heat.
	2.	Skim off foam with a spoon as it rises.
	3.	Simmer until the milky residue in the bottom of the pan begins to lightly brown (do not burn!)
	4.	Carefully pour off the clear butter into a container, leaving the residue at the bottom.
	5.	Cover and refrigerate.

You can make this ahead and have it on hand. Ghee will keep well for weeks in the refrigerator.

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