Smen

This pungent, aged butter is definitely an acquired taste. In the villages and rural areas of Morocco, the butter is set in earthenware pots and stored in a cool, dry place for weeks, months or even years. It is savoured with chunks of warm bread fresh from the ovens and used to enhance couscous and some tagines. At home, it is best to make a small quantity and store it in a sealed jar for about 6 weeks, then use within a week.