Smen
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Smen (from
In
It is similar to
Smen made during winter is believed to be more fragrant than those made during a warmer season. In constant warm weather, closer to the temperature where butter becomes liquid, smen matures very slowly. In lower temperatures, one month is considered an acceptable time to start using the smen in cooking, although its flavour will not be strong. In constant warm weather, like in equatorial countries, it can take up to four months to develop the equivalent amount of flavour.
Smen holds great cultural significance, particularly as an indicator of familial wealth. As such it will often be used as a token of honor for esteemed visitors to a household, akin to other cultures' customs such as using the "
Regional customs
In Yemen, the local custom was to take fresh butter and to add thereto hot water while the milk or whey was still mixed with the butter. This mixture is then taken up and put into a separate vessel where it is then brought to a boil. Immediately thereafter, they took either wheat flour or roasted and ground fenugreek seeds mixed with roasted wheat kernels, and cooked them together on a low heat. Allowed to simmer. Afterwards, the butter is then strained until one is left with a clear batch of melted butter (smen).[4] Stored in a smoked earthenware container in a cool place.
See also
References
- ^ Boussekine, Rania (2022-06-09). Smen/Dhan, beurre fermenté traditionnel (Thesis thesis) (in French). Université Frères Mentouri - Constantine 1.
- ^ Fatima-Zohra, Bouayed. La cuisine algérienne. Temps Actuels.
- ISSN 1015-7344.
- OCLC 768305430.
References
- Guinaudeau, Z. (1958). Fès vu par sa cuisine. Rabat: J.E. Laurent.