Smen
Moroccan Fermented Butter
Smen is a traditional Moroccan preserved butter, essential for its unique, pungent, and deeply savory flavor. It's made by clarifying butter, then fermenting it with salt and herbs for an extended period. This process transforms the butter into a complex condiment used in many iconic Moroccan dishes.
🧂 Ingredients
- 500 g Unsalted Butter(High-quality, preferably European-style butter with a higher fat content.)
- 2 tbsp Coarse Sea Salt(Coarse salt helps with preservation and texture.)
- 1 tbsp Dried Oregano(Can be substituted with other dried herbs like thyme or a mix.)
👨🍳 Instructions
- 1
Clarify the butter: Cut the butter into cubes and place it in a heavy-bottomed saucepan. Heat over medium-low heat. The butter will melt, foam, and then separate into milk solids (white foam on top and sediment at the bottom) and pure butterfat. Skim off the foam as it appears. Continue to cook gently until the milk solids at the bottom turn a light golden brown and emit a nutty aroma. This process takes about 15-20 minutes. Be careful not to burn the solids.
⏱️ 20 minutes - 2
Strain the clarified butter: Carefully pour the clarified butter through a fine-mesh sieve lined with cheesecloth or a coffee filter into a heatproof bowl. Discard the browned milk solids. Allow the clarified butter to cool slightly for about 5-10 minutes until it's warm but not piping hot.
⏱️ 10 minutes - 3
Combine ingredients: To the slightly cooled clarified butter, add the coarse sea salt and dried oregano. Stir well until the salt and herbs are evenly distributed throughout the butter.
⏱️ 5 minutes - 4
Jar and seal: Pour the mixture into a clean, dry, sterilized glass jar. Ensure the jar has enough headspace. Seal the jar tightly with a lid. The salt will help preserve the butter and encourage fermentation.
⏱️ 5 minutes - 5
Age the smen: Store the sealed jar in a cool, dark place (like a pantry or cellar) for at least 3 months. The flavor will deepen and become more complex over time. For a stronger, funkier smen, you can age it for 6 months or even a year. The color will deepen to a golden or amber hue, and the aroma will become more pronounced.
⏱️ 3 months minimum
💡 Pro Tips
- ✓The clarification process is crucial for removing water and milk solids, which prevents spoilage and allows for proper fermentation.
- ✓The longer the smen ages, the more intense and complex its flavor becomes. It develops a distinctive pungent, cheesy, and nutty aroma.
- ✓Smen is a powerful ingredient; a little goes a long way. It's often used to finish dishes like couscous, tagines, or grilled meats, adding an unmistakable depth of flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Experiment with different dried herbs such as thyme, rosemary, or marjoram for subtle flavor variations.
- Some recipes incorporate a small amount of fenugreek for an additional layer of aroma.
- For a quicker version, some people use store-bought ghee and add salt and herbs, but it won't achieve the same depth of flavor as traditionally made smen.