Best 2 Renderedclarified Butter Samneh Middle East Palestine Recipes
**Samneh: A Journey into the Culinary Heart of the Middle East**
Samneh, the clarified butter used extensively in Middle Eastern cuisine, carries with it a rich history, diverse culinary applications, and distinct flavor profiles that vary across the region. Its versatility shines through in its ability to elevate both savory and sweet dishes, adding a golden richness to stews, grilled meats, pastries, and even beverages. Samneh's unique aroma and nutty flavor have made it an indispensable ingredient in traditional Middle Eastern kitchens, where it is passed down from generation to generation. Our collection of recipes explores the diverse culinary landscape of samneh, offering a glimpse into the cherished traditions and vibrant flavors of this remarkable ingredient. From the classic Palestinian Samneh Baladi, known for its purity and simplicity, to the fragrant Lebanese Samneh with Garlic and Herbs, each recipe captures the essence of samneh's versatility and its ability to transform ordinary dishes into culinary masterpieces.
RENDERED/CLARIFIED BUTTER (SAMNEH) MIDDLE EAST, PALESTINE
A lot of Arabic pastries call for rendered, or clarified butter. This is an easy recipe for how to make this butter. Stored in jars, rendered butter will keep for many months without being refrigerated.
Provided by Palis Favorites
Categories Dessert
Time 5m
Yield 2-5 cups
Number Of Ingredients 2
Steps:
- Melt butter in a saucepan, and add the Burghul or flour.
- Cook on low heat until foam disappears from top.
- When clear, remove from heat and cool. Pour the pure butter into jars.
- Be careful not to pour the salty residue.
- *Optional: You can use 2 1/2 lbs margarine and 2 1/2 lbs butter.
Nutrition Facts : Calories 8137.9, Fat 920.6, SaturatedFat 583, Cholesterol 2440.2, Sodium 124.8, Carbohydrate 0.7, Sugar 0.7, Protein 9.7
LEBANESE LAMB MEATBALL AND RICE SOUP
I don't know what the real name for this soup is, it was passed on to me by my mother who learned it from my Lebanese grandfather on my dad's side. It is made with Kafta; we used to purchase it at a Lebanese store, but here is a recipe to make your own: Kafta (Meatball Shish Kabobs) Recipe #238833. For the clarified butter you may use your own, but this how I make it-- Rendered/Clarified Butter (Samneh) Middle East, Palestine Recipe #322377. The soup is rich and fulfilling.
Provided by Mami J
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Make balls the size of a hazelnut from the kafta.
- Heat the clarified butter in a saucepan and add the meatballs; brown.
- Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.
- Cook until rice is tender and add salt to taste.
Tips:
- Use unsalted butter: Salted butter can make the ghee too salty, so it's best to use unsalted butter.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the butter from burning.
- Cook the butter over medium heat: Cooking the butter over medium heat will help to prevent it from burning and allow the milk solids to brown slowly.
- Stir the butter frequently: Stirring the butter frequently will help to prevent it from burning and ensure that the milk solids are evenly browned.
- Remove the butter from the heat when it is golden brown: When the butter is golden brown, it is important to remove it from the heat immediately to prevent it from burning.
- Strain the butter through a cheesecloth-lined sieve: Straining the butter through a cheesecloth-lined sieve will remove any remaining milk solids.
- Store the ghee in a cool, dark place: Ghee can be stored in a cool, dark place for up to 6 months.
Conclusion:
Ghee is a delicious and versatile cooking fat that can be used in a variety of dishes. It is a good source of healthy fats and can be used to add flavor and richness to your favorite recipes. With these tips, you can easily make your own ghee at home.
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