Ghee from Sheep Tail Fat
This recipe is ghee from sheep tail fat, Syrian chef style: first soak the tail fat in water and salt for 1 hour, then drain it and cook it in a pressure cooker with half a finjan of water and a quarter cup of vinegar over high heat until it begins to whistle. Then cook over very low heat for about 1 hour, followed by additional time until fully melted and blond/golden in color. Strain the ghee, let it cool completely, then store it in a jar and refrigerate until solid. The confirmed ingredients from the description are 2 kilos of sheep tail fat, 1.5 tablespoons of salt, and a quarter cup of vinegar.
A cooking fat made by rendering sheep tail fat into ghee.
Like clarified animal fat used for cooking.
Cook slowly so the fat melts and the solids do not burn.
Ingredients
- 2 kilos sheep tail fat
- 1½ tablespoons salt
- ¼ cup vinegar
- ½ finjan water
Instructions
- Wash the sheep tail fat in a large bowl with water and salt for 1 hour.
- Drain the sheep tail fat from the salt water in a colander, and do not wash it after draining.
- Place the drained sheep tail fat in a pressure cooker with half a finjan of water and a quarter cup of vinegar.
- Cook the pressure cooker over high heat for 7 to 10 minutes, until the steam cooker starts whistling.
- Reduce the heat under the pressure cooker to very low and leave it for 1 hour.
- Turn off the heat under the pressure cooker after about 1 hour, and wait for the steam to escape.
- Close the pressure cooker again and cook it over the same low heat for about 20 minutes to an additional 15 minutes, as needed.
- Strain the rendered ghee into a metal pot, then let it cool completely.
- Once cooled, transfer the ghee to a jar, then place it in the refrigerator until solid.