Smen – Moroccan butter

Ingredients for 1 servings:

• 500 g butter
• 1 tbsp salt, coarse-grained
• ¼ tsp herbs de Provence
• possibly cheese or mascarpone
• possibly olive oil
• possibly pepper
• possibly sweet paprika powder
• possibly cayenne pepper
• possibly cinnamon

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

for Moroccan food e.g. tagine, soups etc.

Melt the cubed butter over moderate heat, stirring constantly to prevent it from browning. Allow the butter to foam, then reduce the heat and simmer without stirring for 30-40 minutes, until it is clear and separates from the sediment at the bottom of the pan. Line a sieve with a cheesecloth and sprinkle with the salt and chopped herbs. This will add extra flavor to the smen. Pour the clear, melted butter through the sieve, one tablespoon at a time, and then strain it into a sterilized jar or stoneware pot. Seal the jar and refrigerate until needed for couscous, hot soup, or one of the K’dra recipes. Smen can be kept refrigerated for at least 6 months. To get even closer to the flavor of aged Moroccan semène, stir in some mascarpone or a mild soft cheese (about 1 part cheese to 5-6 parts semène) into the cooled, clarified butter. You can also use a mixture of butter and olive oil with a little salt, black pepper, sweet paprika, cayenne pepper, and cinnamon, if desired. Both are excellent for couscous.