Samneh

Samneh

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

While ghee is popularly used in place of samneh, the flavour is not quite the same as the clarified or drawn butter prepared by the Arabic cook.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Melt salted or unsalted butter in a saucepan over low heat. When the froth rises, skim it off — it contains some of the milk solids, and the salt if salted butter is used.
  2. Line a sieve with a doubled-over piece of muslin (cheesecloth). Pour the clear oil through the sieve into a container, leaving the milk solids in the pan. These can be combined with the froth for adding to meat and chicken stews, or tossed through vegetables not prepared in the Middle Eastern tradition.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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