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27 July 2009

Smen on video / السمن

Smen is a kind of preserved aged butter used in Arab and Maghreb cooking. It is described as the most popular cooking butter in Morocco and the Middle East, it's similar to Eastern Ghee, it's left to ferment in a cool dry place.
With its deep, pungent aroma and distinctive flavor, it enhances many of Morocco's savory dishes, especially couscous and tagines. /


Here are some of my recipes that I prepared with Smen. /
Ici quelques recettes que j'ai préparé avec Smen.

Moroccan soup called Harira /
Soupe marocaine nomée Harira.

Beef tongue /
Langue de boeuf

Rfissa or Madhoussa /
Rfissa ou Madhoussa

Couscous with vegetables /
Couscous aux lègumes

Chicken Moroccan style /
Poulet à la marocaine


Couscous teffaya

Now that you have an idea about Smen, take a look at the video to see how to prepare it. /
Maintenant que vous avez une idée sur Smen, jetez un coup d'oeil sur la vidéo pour voir comment le préparer.


  1. trés jolie! I love cooking with smen, and I also prepare it at home thank you for sharing gros bisous Btissam

  2. tes recettes sont délicieuses et très alléchantes ...

  3. hi sousou
    thanks a lot for sharing this recipe of making "smen"
    take care

  4. Nice site. Please visit my site, too.


    Greetings from Austria


  5. Dear madam,

    I used 250 gram butter, 15 gram fresh oregano [which is not enough I'm afraid], 1 tablespoon salt & 250 ml water. Instead of a spoon or my hands I used the dough hooks of my hand mixer.

    Can a mixer be used to make smen?

    How much water does the butter have to absorb before it can be called smen. I drained 160 gram/ml water.

    Is the temperature of any importance? I made the smen [if that what I made can be called smen] at a temperature of 25 degrees Celsius [IMHO very very very warm].

    How do you recognise smen which is not good anymore?

    Yours sincerely,


    PS I do like your weblog very much but it takes a lot of time to download it.

  6. ah la tangia je lavais mangé a marrakech avec mon mari pendant notre séjour, et la tienne a l'air trop bonne merci pour toutes tes recettes et tous le temps que tu prend pour nous faire partager tes belles recettes gros bisous et encore merci sabah