Yields about ¾ lb (336g).

Along with olive oil, Samen is the most often used cooking fat in middle eastern cuisine. Samen is nothing but clarified butter, traditionally made from sheep’s milk. In today’s world Samen is made mostly from cow’s milk and could be purchased at major grocery stores as well as middle eastern shops. Butter can be substituted for Samen in most recipes, although one should be careful not to burn the more delicate butter.

1lb (450g) unsalted butter

In a saucepan, melt the butter over medium heat and bring to a gentle simmer, skimming any “scum” off the surface (reserve the “scum” in a small bowl). Let cook for 4-5 minutes without letting the Samen take on too much color. Remove from the heat and let cool for about an hour or until it is barely warm and the milk solids have collected in the bottom. Strain through a fine strainer into a clean jar and store in the fridge. Do not throw the butter sediment (cooked milk solids) away. Remove them from the strainer and add to the reserved butter “scum”. Add salt and you will have what is called Raybit Samen, a tasty treat to spread on bread

The resultant ghee has a wonderful aroma and grainy texture. Ghee implies a certain flavor profile, that continues to develop as it is stored for more than a year. So do not refrigerate ghee.

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