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“Moroccan preserved butter. Smen (semneh, beurre ranci) is a Moroccan preserved butter, often made from sheep and goat milk. It has a deep, pungent aroma and distinctive flavor that enhances many of Morocco's savory dishes, especially couscous. It is similar to Asian ghee, and is a flavorful ingredient in Moroccan dishes. Cooking time does not include 1-2 week aging time.”
1 1/2 cups

Ingredients Nutrition


  1. In a medium saucepan, melt the butter over low heat.
  2. Wrap the oregano in a small piece of cheesecloth. Tie the sachet with cotton string, and set in the butter.
  3. Simmer until the butter separates into a clear, golden liquid and a milky sediment, 25 to 30 minutes.
  4. Carefully pour off the golden liquid (clarified butter), and strain through a piece of clean, fine muslin.
  5. Discard the milky sediment and oregano sachet.
  6. Transfer to a hot sterilized glass jar.
  7. Add the salt and mix until dissolved.
  8. Cover and let stand in a cool place until the mixture becomes pungent, 1 to 2 weeks.
  9. Drain any liquid from the jar and refrigerate the butter.
  10. Use within 6 months.

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