smen

Smen is less and less used nowadays in Moroccan cooking, As cooking with fresh butter is far more digestible, 1 am only mentioning smen for reference.Por 30 kg (66 ibs) of butter you need 2 kg (4 ibs 7 oz) of salt Mix the salt with the butter and leave overnight.

The next day melt over a gentle heat,stirring gently and skim while it boiis. When the butter has melted, pour it into a jar through fine muslin. Leave to cool and cover the jar. The smen is now ready and can be kept for a year.