How to make Moroccan smen recipe (aged butter)

How to make Moroccan smen recipe (aged butter)

This pungent butter, used as the primary cooking fat in some tagines, is left to mature in earthenware pots for months, sometimes years! You can substitute it with ghee (clarified butter).


  • 500 g unsalted butter, at room temperature 
  • 1 tablespoon of sea salt 
  • 1 tablespoon dried oregano


  1. Makes about 500 g Soften the butter in a bowl. Boil 150 ml water in a saucepan with the salt and oregano to reduce it a little, then strain it directly onto the butter. Stir the butter with a wooden spoon to make sure it is well blended, then let cool. 
  2. Knead the butter with your hands to bind it, squeezing out any excess water. Drain well and spoon the butter into a hot, sterilized jar. Seal the jar and store it in a cool, dry place for at least 6 weeks.

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