Ghee (samneh)

Ghee is the classic shortening of India and the Middle East. Simple to make and it keeps forever. In the Middle East it is called samneh. When the solids are removed from butte, it keeps longer even in the hot climate of India and the Middle East.

• (1 pound 450 g) unsalted butter

METHOD

Melt butter in a heavy saucepan over moderate heat. Increase heat and bring butter to a boil. When surface is completely covered with foam stir butter gently and reduce heat to the lowest possible setting.

Simmer uncovered and undisturbed for 45 minutes, or until milk solids in bottom of pan have turned golden brown and butter on top is transparent. Strain butter through a sieve lined with linen or four layers of cheesecloth. If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear. Pour ghee into a glass jar and seal tightly.

This recipe makes about 1 1/2 cups, and may be kept at room temperature for several months, or almost indefinitely refrigerated. It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for.

recipe from www.inmamaskitchen.com

Contributor: Elinoar Moor

back to middle eastern cooking       back to origins of middle eastern cooking

top of page