Smen

Submitted by ANN N.

"Moroccan preserved butter. Smen (semneh, beurre ranci) is a Moroccan preserved butter, often made from sheep and goat milk. It has a deep, pungent aroma and distinctive flavor that enhances many of Morocco's savory dishes, especially couscous. It is similar to Asian ghee, and is a flavorful ingredient in Moroccan dishes. Cooking time does not include 1-2 week aging time."

 

• Ready In: 45mins
• Ingredients: 3
• Yields: 1 1/2 cups

ingredients

• 1 lb unsalted butter (pasteurized or unpasteurized)
• 2 teaspoons dried oregano leaves
• 1 tablespoon sea salt

directions

1. In a medium saucepan, melt the butter over low heat.
2. Wrap the oregano in a small piece of cheesecloth. Tie the sachet with cotton string, and set in the butter.
3. Simmer until the butter separates into a clear, golden liquid and a milky sediment, 25 to 30 minutes.
4. Carefully pour off the golden liquid (clarified butter), and strain through a piece of clean, fine muslin.
5. Discard the milky sediment and oregano sachet.
6. Transfer to a hot sterilized glass jar.
7. Add the salt and mix until dissolved.
8. Cover and let stand in a cool place until the mixture becomes pungent, 1 to 2 weeks.
9. Drain any liquid from the jar and refrigerate the butter.
10. Use within 6 months.

Reviews

[Umm Mazen]

I haven't made this yet, but was thrilled to come across the recipe. I was introduced to this from a Moroccan woman who used to watch my son and it is fabulous in couscous. She always kept me supplied with it so I never learned to make it. Thank you so much for posting.