Quantcast

Protected by Copyscape plagiarism checker - duplicate content and unique article detection software.

Recherche

WATCH MY VIDEOS HERE TOO

For those who have had a problem to watch

my videos in my blog, can watch them here

6-20-2011-8-13-53-PM-copie-1.png

6-20-2011-8-13-53-PMm.png



Foodbuzz

 

 

Syndication

  • Flux RSS des articles
Mardi 20 novembre 2012 2 20 /11 /Nov /2012 00:31

smen-055.JPG

 



Smen is a kind of preserved aged butter used in Arab and

Maghreb cooking. It is described as the most popular

cooking butter in Morocco and the Middle East,

it's similar to Eastern Ghee,

it's left to ferment in a cool dry place.
With its deep, pungent aroma and distinctive flavor,

it enhances many of Morocco's savory dishes,

especially couscous and tagines. 



.













Here are some of my recipes

that I prepared with Smen.
 

Moroccan soup called Harira 
 


Beef tongue 


Rfissa or Madhoussa



Couscous with vegetables 




Chicken Moroccan style 




Tangia



Couscous teffaya



Now that you have an idea about Smen, take a look

at the video to see how to prepare it.
 

Par SOUSOUKITCHEN - Publié dans : How.. - Communauté : Douceurs sucrées salées
Ecrire un commentaire - Voir les 8 commentaires
Retour à l'accueil

Commentaires

ah la tangia je lavais mangé a marrakech avec mon mari pendant notre séjour, et la tienne a l'air trop bonne merci pour toutes tes recettes et tous le temps que tu prend pour nous faire partager tes belles recettes gros bisous et encore merci sabah
Commentaire n°1 posté par la bordjienne le 02/09/2009 à 07h06
Dear madam,

I used 250 gram butter, 15 gram fresh oregano [which is not enough I'm afraid], 1 tablespoon salt & 250 ml water. Instead of a spoon or my hands I used the dough hooks of my hand mixer.

Can a mixer be used to make smen?

How much water does the butter have to absorb before it can be called smen. I drained 160 gram/ml water.

Is the temperature of any importance? I made the smen [if that what I made can be called smen] at a temperature of 25 degrees Celsius [IMHO very very very warm].

How do you recognise smen which is not good anymore?

Yours sincerely,

M.

PS I do like your weblog very much but it takes a lot of time to download it.
Commentaire n°2 posté par Anonymous le 11/08/2009 à 09h44
Nice site. Please visit my site, too.

http://monimaus-monalila.de.tl

Greetings from Austria

Moni
Commentaire n°3 posté par Moni le 29/07/2009 à 09h29
hi sousou
thanks a lot for sharing this recipe of making "smen"
take care
Commentaire n°4 posté par Touria le 29/07/2009 à 09h06
tes recettes sont délicieuses et très alléchantes ...
Commentaire n°5 posté par mariellen le 29/07/2009 à 00h39
so much foods sabah!
Commentaire n°6 posté par Ayie le 28/07/2009 à 17h08
trés jolie! I love cooking with smen, and I also prepare it at home thank you for sharing gros bisous Btissam
Commentaire n°7 posté par btissam le 28/07/2009 à 14h55
hi sousou,
i have been cooking with smen for the past 11yrs and i never knew how it was made! thanks for the great video! is the butter supposed to be salted or unsalted??
choukran!
rania
Commentaire n°8 posté par rania le 05/09/2010 à 06h04
 
Créer un blog gratuit sur over-blog.com - Contact - C.G.U. - Rémunération en droits d'auteur - Signaler un abus - Articles les plus commentés