How to make Moroccan smen recipe (aged butter)

How to make Moroccan smen recipe (aged butter)
This pungent butter, used as the primary cooking fat in some tagines, is left to mature in earthenware pots for months, sometimes years! You can substitute it with ghee (clarified butter).

Elevate Your Cooking Experience with Moroccan Smen Goodness

Moroccan cuisine, a symphony of flavors and aromas, is celebrated worldwide. Amidst the rich tapestry of Moroccan culinary treasures, one ingredient stands out, adding a unique touch to dishes – Moroccan Smen.

What is Moroccan Smen?

Smen, a traditional Moroccan fermented butter, is a culinary secret that has been passed down through generations. Made from aged and salted butter, this condiment undergoes a meticulous fermentation process, resulting in a distinctive flavor profile that elevates dishes to new heights.

The Art of Fermentation: Crafting Moroccan Smen

In the heart of Moroccan kitchens, the art of smen-making is a revered tradition. The combination of salt, time, and the right environment creates a product that boasts a complex and savory taste. Its umami-rich notes add depth to both savory and sweet dishes.

Unlocking Culinary Creativity: Incorporating Smen into Your Recipes

1. Savor the Richness: Smen-infused Tagines

Enhance the flavor of your tagines by replacing regular butter with a dollop of smen. The result? A rich and aromatic masterpiece that tantalizes the taste buds.

2. Irresistible Pastries: Smen-infused Dough

Take your baking to the next level by incorporating smen into your pastry dough. The subtle tang and buttery undertones will leave your pastries unparalleled in taste.

3. Flavorful Marinades: Smen-infused Delicacies

Transform your grilled meats by marinating them in a smen-infused concoction. The distinct taste of smen adds a layer of complexity, making every bite an indulgence.


  • 500 g unsalted butter, at room temperature 
  • 1 tablespoon of sea salt 
  • 1 tablespoon dried oregano


  1. Makes about 500 g Soften the butter in a bowl. Boil 150 ml water in a saucepan with the salt and oregano to reduce it a little, then strain it directly onto the butter. Stir the butter with a wooden spoon to make sure it is well blended, then let cool. 
  2. Knead the butter with your hands to bind it, squeezing out any excess water. Drain well and spoon the butter into a hot, sterilized jar. Seal the jar and store it in a cool, dry place for at least 6 weeks.