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By Claudia Roden

Published 1986

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SAMNA (clarified butter) is also used for its distinctive flavour. To clarify butter, heat it slowly in a pan until it is thoroughly melted and bubbling, then chill it until it is firm. Transfer carefully to another pan leaving behind the residue at the bottom. Melt the butter again and when it froths strain it through a fine cloth into a jar.

Make a large quantity, it keeps for months (actually, years). It gives a special acid taste to food and does not burn.
Some people flavour the butter as it bubbles with aromatics such as fenugreek, caraway or cardamom seeds. Use 1–2 tablespoons of seeds to 250 g/8 oz butter.