Go Back

Moroccan Semen beldi

Moroccan traditional smen is a fermented butter made from salted cow’s butter, known for its strong flavor and widely used in dishes like couscous and tagines.It is an important part of Moroccan culinary heritage, traditionally prepared and passed down through generations.Moroccan Melted Smen (Oudi) is a refined version used in breads and sweets, valued for its rich taste and authentic character.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course: Appetizer
Cuisine: moroccan
Ingredients Equipment Method Notes

Ingredients
  

1-Traditional Moroccan Smen
  • 1 kg High-quality Cow’s Butter (fresh)
  • As needed Tap water (for washing)
  • 3 tbsp Salt
  • 2 cups Thyme Infusion (boiled thyme water, cooled)
  • 0.5 g Saffron threads (optional)
  • 2 tbsp Old Smen (optional - to act as a starter)
2-Moroccan melted smen (Oudi)
  • 1 kg  High-quality fresh cow's butter
  • 1 tsp  Salt
  • 1 tbsp   Wild Thyme (Za'itara) or a small fresh bundle
  • 2 tbsp  Moroccan Cracked Wheat (soaked for 30 minutes)

Equipment

  • Glass Jars or Traditional Clay Jars (Goulla) Clay is preferred for the best fermentation
  • Large Mixing Bowl For washing and kneading the butter
  • Sieve/Strainer To strain the thyme infusion
  • Plastic Wrap For airtight sealing
  • Paper Towels To absorb excess moisture

Method
 

Step 1: Preparation & Initial Washing (Common for both methods)
  1. Leave the fresh cow's butter in a covered bowl outside the refrigerator overnight.
  2. The next day, wash the butter 3 to 4 times with cold tap water
    Moroccan Semen beldi
  3. Knead and squeeze the butter thoroughly during washing to remove all traces of milk
  4. Important: Failing to remove all milk will cause the butter to spoil and grow mold.
Step 2: The Salting & Flavoring Phase (Choose Method 1 or 2)
  1. Method 1: Basic Salting (Ordinary Smen)
  2. In the final wash, use only water and salt You can mix about 0.5g of ground saffron threads into the butter for a unique touch.
  3. Starter (Starter Smen) Moroccan Semen beldi
    You can also add 2 tablespoons of "Old Smen" (from a previous year) to the fresh butter to boost the fermentation.
  4. Knead the butter inside this salted water, then drain it completely Pack the butter into a jar and seal it as described in the final step.
    Moroccan Semen beldi
Method 2: Thyme-Infused Salting (Herbal Smen)
  1. Boil thyme in water, strain it, and let it cool completely (prepare it the night before to ensure it doesn't melt the butter).
  2. Add salt to this cold thyme infusion.
    Moroccan Semen beldi
  3. Wash the butter with this solution, or let it soak in it overnight to fully absorb the herbal flavor.
  4. Drain the butter completely from the liquid.
Step 3: Packing & Storage (Crucial for success)
  1. Form the butter into balls and pack them into a glass or clay jar
    Moroccan-Semen-beldi
  2. Press down firmly or tap the jar gently to remove all air pockets.
  3. Place a paper towel inside the lid and keep the jar upside down for 24 hours to drain any remaining moisture. Repeat the next day if needed
  4. Seal tightly with plastic wrap to prevent air from entering
    Moroccan Semen beldi
  5. Aging: Store in a dark place for 3 months to 1 year. The best Smen is aged for a full year
    Moroccan-Semen-beldi
2-Moroccan melted smen (Oudi)
  1. Place the butter in a heavy pot over low heat. Do not wash the butter for this recipe. Stir occasionally.
  2. Adding Aromatics: After 15 minutes, add the salt and the wild thyme. Continue to stir gently for another 25 minutes.
    Moroccan melted smen
  3. Clarifying: During this process, a white foam (milk solids) will rise to the surface; skim it off and discard it
  4. The Secret Ingredient: After 40 minutes of total simmering,
  5. add the drained cracked wheat. The wheat will absorb any remaining liquids (moisture), which is crucial for preserving the Oudi
    Moroccan melted smen
  6. The Golden Stage: Simmer on low heat for 10 more minutes,
  7. stirring constantly to prevent sticking. The butter is ready when it turns clear and golden, like oil
  8. Cooling: Turn off the heat and let it cool slightly in the same pot. Strain it through a metal strainer into your jar.
    Moroccan-Semen-beldi
  9. Preventing Condensation: Cover the jar opening with a metal strainer and a cloth
  10. Do not seal it yet! This prevents water droplets from forming inside
  11. The "Burying" Technique (The Secret to Creamy Texture): Once completely cool, seal the jar with plastic wrap.
  12.  Place the jar inside a container filled with whole wheat flour (or regular flour), burying it completely
    Moroccan Semen beldi
  13. Aging: Store the buried jar in a cupboard for one week.
  14. This slow cooling process inside the flour gives the Oudi its signature creamy, "sandy" (granulated) texture

Notes

  • Salt Balance: When cooking with Smen, always taste your food before adding extra salt, as Smen is naturally salty.
  • Aged Flavor: The older the Smen, the darker it becomes and the stronger its flavor. Use small amounts of very old Smen.
  • Storage: Avoid using plastic containers. Use small or medium glass/clay jars if you don't use Smen frequently to minimize air exposure.
  • Temperature: If the butter starts to melt during preparation, place it in the refrigerator briefly to firm up.

Dishes Featuring Smen

Moroccan Semen beldi