Condiments, Dressings & Sauces > Middle Eastern Recipes > Smen >
Smen
Moroccan Butter
1 C (2 sticks) unsalted butter, diced
1 TBS sea salt
1/2 tsp. Herbs de Provence*
Add butter to a heavy-bottomed saucepan; heat until butter melts and comes to a gentle boil. Reduce heat to a simmer; cook for about four minutes or until butter is clear and milk solids have settled to the bottom of the saucepan. Rinse a piece of cheesecloth under hot water; squeeze out excess moisture and use cheesecloth to line a colander. Sprinkle salt and Herbs de Provence over the cloth; gradually add clarified butter into the cloth and allow to drain. Repeat process a second time. Transfer mixture to a ceramic or glass jar and seal. Smen will keep for up to six weeks if stored in the refrigerator.
Uses: Smen is a common ingredient found in Moroccan couscous, or meat and tajine dishes such as Mechoui (Moroccan roasted lamb) and Mrouzia (salty-sweet tajine). Peanut oil can be used in the place of Smen if desired.
*Note: Herbs de Provence is a mixture of basil leaves, marjoram, summer savory, thyme, orange zest, powdered bay leaf and fennel seeds.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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