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.
Provided by Alskann
Categories Moroccan
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a medium saucepan, melt the butter over low heat.
- Wrap the oregano in a small piece of cheesecloth. Tie the sachet with cotton string, and set in the butter.
- Simmer until the butter separates into a clear, golden liquid and a milky sediment, 25 to 30 minutes.
- Carefully pour off the golden liquid (clarified butter), and strain through a piece of clean, fine muslin.
- Discard the milky sediment and oregano sachet.
- Transfer to a hot sterilized glass jar.
- Add the salt and mix until dissolved.
- Cover and let stand in a cool place until the mixture becomes pungent, 1 to 2 weeks.
- Drain any liquid from the jar and refrigerate the butter.
- Use within 6 months.
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