Smen

This clarified butter, used in Arabic and Maghrebi cookery, is made by simmering butter for about 15 minutes, skimming the oil off the top and straining it through muslin. It is salted just before setting, stirred with a wooden spoon and finally ladled into a container. The older the smen, the stronger and more rancid it tastes, therefore less is needed. Keeping it for years was once a sign of abundance and wealth, although few people make it themselves today.