Traditional samn baladi is a key ingredient in Arabic cuisine used for seasoning and cooking. It can be easily prepared at home and is often suitable for people sensitive to milk components, as the solid milk particles are removed during preparation, making it a lighter and flavorful cooking fat.
⏱️ Cooking Time
60 minutes
🍽️ Serves
6 people
🧈 Ingredients
450 g unsalted butter
👩🍳 Preparation Method
Cut the butter into small cubes and place them in a pot over low heat.
Allow the butter to melt slowly until it begins to gently simmer.
Foam will form on the surface; remove it with a spoon and repeat several times during cooking.
Continue cooking on low heat for 20–25 minutes until the liquid becomes clear, a pleasant aroma develops, and the milk solids settle at the bottom.
Remove the pot from the heat and let it cool slightly.
Strain the ghee through a clean cloth or fine filter into a clean glass container.
Store in a tightly sealed jar. It can be kept at room temperature or in the refrigerator depending on preference.
Post a Comment