So NPR had this woman on talking about how moroccan people will age butter giving it varying tastes. Sometimes they will even begin preserving it on the day of their daughters birth and use it on their wedding day. It is considered a sign of luxury or something. Apparently its supposed to be used in couscous and other things. Just posting this cause sara told me to investigate seeing as she had to get out of the car and go to class. The actual version is more complicated than this, or at least the recipe they had on NPR. I tried to find that one but their website is stuck on April 11th?

Recipe: Smen (moroccan preserved butter)

Makes 11/2 cups

1 pound unsalted butter (pasteurized or unpasteurized)
2 teaspoons dried oregano leaves
1 tablespoon sea salt

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.



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