Moroccan · Condiment
Smen (Moroccan Preserved Butter)
An ancient fermented butter, salted and aged until pungent and cheese-like — a little melts into couscous, harira or a tagine for an unmistakable funky depth. This home method gives a young, approachable smen you can make in a week.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 30
- Level
- Medium
Ingredients
- 250 g good unsalted butter
- 1.5 tbsp coarse salt
- 1 tsp dried oregano or wild thyme (optional)
Method
- 1
Clarify
Melt the butter gently and simmer a few minutes until the milk solids sink and the fat turns clear. Skim the foam.
- 2
Season
Strain the clear fat, discarding the solids, then stir in the salt and herbs while warm.
- 3
Pack
Pour into a sterilised jar, seal and keep in a cool, dark place.
- 4
Age
Leave at least a week (longer for a stronger flavour) before using. Refrigerate once opened.
Chef's tips
- Clarifying first removes the milk solids that would spoil, so the salted fat keeps for months.
- A teaspoon is plenty — smen is a seasoning, not a cooking fat to use by the spoonful.
Frequently asked questions
What does smen taste like?
Sharp, salty and cheesy, a bit like a mild blue cheese or aged ghee. It deepens couscous broth and lentil dishes with a savoury funk.
Is smen safe to make at home?
Clarifying and heavily salting the butter makes it shelf-stable, similar to ghee. Use a sterilised jar and keep it cool; refrigerate after opening for safety.