Best 2 Smen Recipes
**Smen:** A Journey Through Moroccan Culinary Heritage
Smen, a cornerstone of Moroccan cuisine, is a fermented butter with a rich, nutty flavor and an aroma that evokes the heart of this vibrant culinary tradition. Its distinct taste and versatile applications have made it an indispensable ingredient in a myriad of dishes, ranging from simple stews and tagines to intricate pastries and sweets. This article offers a comprehensive guide to smen, providing both classic and contemporary recipes that showcase its versatility and unique flavor profile.
The journey begins with a fundamental recipe for homemade smen, guiding you through the traditional process of fermenting butter with salt and aromatic herbs. This foundational recipe serves as a gateway to a collection of delectable dishes that highlight smen's transformative qualities. Indulge in a hearty Smen-Spiced Chicken Tagine, where succulent chicken is braised in a flavorful broth infused with the earthy notes of smen. Experience the harmony of sweet and savory in Smen-Stuffed Dates, where tender dates are filled with a mixture of smen, nuts, and spices, creating a delightful bite-sized treat.
For a taste of tradition, explore the comforting Smen-Flavored Harira Soup, a beloved Moroccan staple, where smen adds depth and richness to the hearty vegetable and lentil broth. Smen's versatility extends beyond savory dishes; discover the irresistible Smen-Scented Moroccan Cookies, where the nutty flavor of smen blends harmoniously with sugar and almonds, creating a delectable confection. Embark on a culinary adventure with Smen and uncover the secrets of Moroccan cuisine, where this fermented butter adds a touch of magic to every dish.
SMEN
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.
Provided by Alskann
Categories Moroccan
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a medium saucepan, melt the butter over low heat.
- Wrap the oregano in a small piece of cheesecloth. Tie the sachet with cotton string, and set in the butter.
- Simmer until the butter separates into a clear, golden liquid and a milky sediment, 25 to 30 minutes.
- Carefully pour off the golden liquid (clarified butter), and strain through a piece of clean, fine muslin.
- Discard the milky sediment and oregano sachet.
- Transfer to a hot sterilized glass jar.
- Add the salt and mix until dissolved.
- Cover and let stand in a cool place until the mixture becomes pungent, 1 to 2 weeks.
- Drain any liquid from the jar and refrigerate the butter.
- Use within 6 months.
MSEMEN (MOROCCAN FLATBREADS)
The Moroccan pan-fried flatbread known as msemen is usually eaten for breakfast and teatime. The process of flattening and rolling the dough might seem intimidating, but these layered breads are actually not complicated or very time-consuming to make. Serve them warm or at room temperature with anything you fancy. To enjoy them sweet, eat with melted butter and honey, or go the savory route with ricotta and olive oil.
Provided by Nargisse Benkabbou
Categories breakfast, snack, breads
Time 1h15m
Yield 9 msemen
Number Of Ingredients 6
Steps:
- Make the dough: Place the flours, salt, warm water and 2 tablespoons oil in a large bowl. Use your hands to mix and form a soft, smooth dough. If the mixture is too dry, gradually add a couple tablespoons of warm water. If it's too sticky, gradually add teaspoons of semolina flour. Once your dough is soft and smooth, lightly dust a work surface with semolina flour and knead the dough for about 8 minutes, until supple and elastic.
- Lightly grease a sheet pan with oil. Divide the dough into 9 equal pieces and form each into a ball. Place the balls on the sheet pan and use your hands or a brush to lightly rub the balls with oil, cover with plastic wrap and let rest in a warm place for 30 minutes.
- In a small bowl, combine the remaining 2 tablespoons vegetable oil and melted butter. Generously oil your work surface and place a ball of dough on it. Flatten the ball lightly and spoon about 1/2 teaspoon butter mixture on top. Using your hands, flatten the dough as thin as you can to make an 8- to 10-inch circle and lightly sprinkle some semolina flour over the dough.
- Fold the msemen: Fold one-third of the top and bottom of the dough towards the center as you would to fold a letter, then fold one-third of the dough from the left and right sides towards the center to make about a 2 1/2 to 3 1/2-inch square. Place the folded msemen on the oiled work surface and cover with a clean cloth or plastic wrap. Repeat until you have folded all the dough balls, adding more oil to your work surface as necessary.
- Lightly oil and heat a griddle or a nonstick pan over medium-high. Transfer a folded msemen to the work surface, spoon another 1/2 teaspoon of the butter mixture on top and flatten it using your hands to make a 6-inch square. Gently place the flattened msemen on the warm pan and cook, turning several times and adjusting the heat and adding more oil to the pan as necessary, until golden and starting to puff, 60 to 90 seconds. Transfer to a plate and cover with a clean towel to keep warm. Repeat with the remaining msemen. Serve warm or at room temperature.
Tips:
- Use fresh, unsalted butter. The quality of the butter will greatly affect the taste of the smen. Make sure to use fresh, unsalted butter that is free of additives.
- Use a heavy-bottomed pot. This will help to prevent the butter from burning. A Dutch oven or a heavy-bottomed saucepan is a good option.
- Cook the butter over low heat. This will help to prevent the butter from burning and will allow the flavors to develop slowly.
- Stir the butter frequently. This will help to prevent the butter from burning and will help to ensure that the butter cooks evenly.
- Do not let the butter boil. If the butter boils, it will separate and the smen will not be as flavorful.
- Strain the smen through a cheesecloth-lined strainer. This will help to remove any impurities from the smen.
- Store the smen in a cool, dark place. Smen can be stored for up to a year in the refrigerator or for up to two years in the freezer.
- Serve the smen with bread, rice, or vegetables. Smen can also be used as a cooking oil or as a spread on sandwiches.
Conclusion:
Smen is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to add flavor to your favorite recipes. With a little time and effort, you can easily make your own smen at home. So, what are you waiting for? Give it a try today!
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