Smen

Ingredients

• 500 g (1.1 lb)unsalted butter
• 1 tbspcoarse salt
• 1 tspdried oregano or wild thyme — optional
• 1 tspground fenugreek — optional, for a stronger aged note

Method

1. Place a heavy-bottomed saucepan over low heat and add 500 g (1.1 lb) of unsalted butter. Allow the butter to melt slowly, taking care not to let it brown. As the butter melts, a white foam will form on the surface. Use a spoon to gently skim off this foam, ensuring that the milk solids sink to the bottom of the pan.
2. Once the butter is fully melted and the foam has been skimmed, carefully pour the clear liquid into a separate bowl or measuring cup. Leave the milk solids at the bottom of the saucepan. This clear liquid is your clarified butter, which will be the base for the smen.
3. Add 1 tablespoon of coarse salt, 1 teaspoon of dried oregano or wild thyme, and 1 teaspoon of ground fenugreek to the clarified butter. Stir gently to ensure the salt and herbs are evenly distributed throughout the liquid.
4. Pour the seasoned clarified butter into a clean, dry jar. Make sure the jar is large enough to hold all the butter with some space at the top. Seal the jar tightly with a lid.
5. Store the jar in a cool, dark cupboard for at least 2 weeks to allow the flavors to develop. The longer you age the smen, the more pungent and complex its flavor will become. For a more intense taste, consider aging it for several months.
6. Use the smen by the teaspoon in dishes like couscous, kedra, and harira. Its rich, savory flavor will enhance the depth and authenticity of your Moroccan cooking.