Moroccan Smen or Preserved Butter with Oregano

I have been wanting to make smen for a very long time.  One of my readers provided me with a recipe and I could hardly wait to make it.  Smen is used to add additional flavor to Moroccan dishes such as tajines or couscous or anything else that you want to add more flavor. I have to admit that the first time I made it, the butter burned and is a dark brown.  So, I tried it again the same day.  This time it looks like it is supposed to.

Ingredients:

1 lb of unsalted butter

2 TSP dried oregano

1 TBS sea salt 

Cheese cloth

cooking twine

Pint sized sterile jar, wide mouth

In a medium pot melt butter over low heat. Wrap the oregano in a square of cheese cloth and tie with kitchen twine.  Put the oregano sachet in with the melted butter.

Simmer the butter\oregano until a white sediment settles on the bottom of the pot, about 25-30 minutes.

Strain butter through some cheese cloth into a hot sterilized wide mouthed pint sized jar. I used a large mixing bowl with a spout and put cheese cloth on top with a rubber band.  I strained it twice. 

Next pour the golden liquid into your storage jar.  

Add the salt and mix well.  Let it stand in a cool place until butter becomes pungent. About 1-2 weeks. I can hardly wait to try this.  Enjoy!