Best 2 Renderedclarified Butter Samneh Middle East Palestine Recipes
In the heart of Middle Eastern cuisine lies a culinary treasure known as rendered clarified butter, often referred to as samneh, a staple in the kitchens of Palestine and beyond. Samneh holds a significant place in Middle Eastern culture, passed down through generations and cherished for its rich, nutty flavor and versatility in cooking. This golden elixir is made from meticulously simmering and skimming butter until only the pure, golden fat remains, resulting in a clarified butter with an exceptionally high smoke point. Its culinary repertoire spans frying, sautéing, and baking, adding a touch of authentic Middle Eastern flavor to countless dishes. Join us as we explore the secrets behind this culinary gem and discover the best recipes to craft authentic rendered clarified butter at home, preserving the culinary traditions of Palestine and savoring the tantalizing flavors of the Middle East.
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LEBANESE LAMB MEATBALL AND RICE SOUP
I don't know what the real name for this soup is, it was passed on to me by my mother who learned it from my Lebanese grandfather on my dad's side. It is made with Kafta; we used to purchase it at a Lebanese store, but here is a recipe to make your own: Kafta (Meatball Shish Kabobs) Recipe #238833. For the clarified butter you may use your own, but this how I make it-- Rendered/Clarified Butter (Samneh) Middle East, Palestine Recipe #322377. The soup is rich and fulfilling.
Provided by Mami J
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Make balls the size of a hazelnut from the kafta.
- Heat the clarified butter in a saucepan and add the meatballs; brown.
- Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.
- Cook until rice is tender and add salt to taste.
RENDERED/CLARIFIED BUTTER (SAMNEH) MIDDLE EAST, PALESTINE
A lot of Arabic pastries call for rendered, or clarified butter. This is an easy recipe for how to make this butter. Stored in jars, rendered butter will keep for many months without being refrigerated.
Provided by Palis Favorites
Categories Dessert
Time 5m
Yield 2-5 cups
Number Of Ingredients 2
Steps:
- Melt butter in a saucepan, and add the Burghul or flour.
- Cook on low heat until foam disappears from top.
- When clear, remove from heat and cool. Pour the pure butter into jars.
- Be careful not to pour the salty residue.
- *Optional: You can use 2 1/2 lbs margarine and 2 1/2 lbs butter.
Nutrition Facts : Calories 8137.9, Fat 920.6, SaturatedFat 583, Cholesterol 2440.2, Sodium 124.8, Carbohydrate 0.7, Sugar 0.7, Protein 9.7
Tips:
- Use unsalted butter: Salted butter can make your clarified butter too salty, so it's best to use unsalted butter.
- Use a heavy-bottomed saucepan: A heavy-bottomed saucepan will help to distribute the heat evenly and prevent the butter from scorching.
- Don't stir the butter: Stirring the butter can cause it to foam and splatter. Just let it melt and simmer gently.
- Skim off the foam: As the butter melts, you will see a layer of foam form on the surface. Skim this off with a spoon.
- Strain the butter: Once the butter has melted and the foam has been skimmed off, strain it through a fine-mesh sieve lined with cheesecloth. This will remove any impurities.
- Store the clarified butter in a cool, dark place: Clarified butter can be stored in the refrigerator for up to 3 months or in the freezer for up to 6 months.
Conclusion:
Clarified butter, also known as samneh, is a versatile cooking fat that is used in many Middle Eastern and Palestinian dishes. It is easy to make at home and can be used in a variety of ways, such as sautéing, baking, and frying. Clarified butter has a high smoke point, which makes it ideal for high-heat cooking. It also has a rich, nutty flavor that can enhance the taste of your dishes. If you are looking for a healthy and flavorful cooking fat, clarified butter is a great option.
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