http://gourmetsenses.net/blog/2009/08/31/moroccan-sensations-part-3/ The Complete Food Experience - Sights, Textures, Sounds, Smells, and Tastes Sat, 04 Dec 2010 16:39:04 -0800 http://wordpress.org/?v=2.8.4 hourly 1 http://gourmetsenses.net/blog/2009/08/31/moroccan-sensations-part-3/comment-page-1/#comment-36 cecilia Sat, 05 Sep 2009 17:05:57 +0000 http://gourmetsenses.net/blog/?p=969#comment-36 Another question regarding smen. To make it at home, start with some sweet butter (I use raw butter), leave it out in room temperature. When it's soft enough, mix in a generous amount of salt. I don't have an exact recipe, but I typically add about 1/4 cup of salt to 1 cup of butter. That sounds like a lot, but it's only because smen is used sparingly. Keep the salted butter covered in room temperature for at least 48 hours, discarding of the liquid on top from time to time. When it smells a little like cheese, it's ready. You can keep it in a sealed container in the refrigerator for up to a few months. Liquid might continue to accumulate on top of the butter, which can be discarded periodically. Hope this helps! Another question regarding smen. To make it at home, start with some sweet butter (I use raw butter), leave it out in room temperature. When it’s soft enough, mix in a generous amount of salt. I don’t have an exact recipe, but I typically add about 1/4 cup of salt to 1 cup of butter. That sounds like a lot, but it’s only because smen is used sparingly. Keep the salted butter covered in room temperature for at least 48 hours, discarding of the liquid on top from time to time. When it smells a little like cheese, it’s ready. You can keep it in a sealed container in the refrigerator for up to a few months. Liquid might continue to accumulate on top of the butter, which can be discarded periodically. Hope this helps!

]]> http://gourmetsenses.net/blog/2009/08/31/moroccan-sensations-part-3/comment-page-1/#comment-35 cecilia Wed, 02 Sep 2009 04:28:39 +0000 http://gourmetsenses.net/blog/?p=969#comment-35 There was a question about where to find chaariya (broken vermicelli). Unfortunately I haven't been able to locate it in the United States yet. I just use angel hair pasta or thin spaghetti, and break it into 1-inch pieces. If you have seen the broken version in the store, please let us know here. There was a question about where to find chaariya (broken vermicelli). Unfortunately I haven’t been able to locate it in the United States yet. I just use angel hair pasta or thin spaghetti, and break it into 1-inch pieces. If you have seen the broken version in the store, please let us know here.

]]> http://gourmetsenses.net/blog/2009/08/31/moroccan-sensations-part-3/comment-page-1/#comment-33 moe40 Tue, 01 Sep 2009 04:21:30 +0000 http://gourmetsenses.net/blog/?p=969#comment-33 I can taste it from here, Yummy I can taste it from here, Yummy

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