Ingredients
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1
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2
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1
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Directions
Smen, 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 , 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 , 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
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Steps
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1
Done
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In a Medium Saucepan, Melt the Butter Over Low Heat. |
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2
Done
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Wrap the Oregano in a Small Piece of Cheesecloth. Tie the Sachet With Cotton String, and Set in the Butter. |
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3
Done
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Simmer Until the Butter Separates Into a Clear, Golden Liquid and a Milky Sediment, 25 to 30 Minutes. |
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4
Done
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Carefully Pour Off the Golden Liquid (clarified Butter), and Strain Through a Piece of Clean, Fine Muslin. |
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5
Done
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Discard the Milky Sediment and Oregano Sachet. |
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6
Done
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Transfer to a Hot Sterilized Glass Jar. |
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7
Done
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Add the Salt and Mix Until Dissolved. |
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8
Done
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Cover and Let Stand in a Cool Place Until the Mixture Becomes Pungent, 1 to 2 Weeks. |
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9
Done
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Drain Any Liquid from the Jar and Refrigerate the Butter. |
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10
Done
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Use Within 6 Months. |
