Smen is the Moroccan form of Samni which is clarified butter used throughout
North Africa. According to Paula Wolfert, Smen picks up a particular flavor
both from being mixed with herbs and especially from being aged in a cool
place from a month to several years. Then you can spread it on bread for
breakfast and alienate any British travel writers that happen to be around
(again courtesy of PW) or use it as a flavoring/condiment in other recipes.
It is said to develop a character somewhat like blue cheese. I'm determined
to make this, but since I can't get to Morocco anytime soon to taste the
original, I was hoping someone out there would have some personal experience
with smen. Especially a particularly long aged version (over six months
should do). Lots of recipes substitue simple clarified butter, which is
fine for what it is, but not what I'm looking for. Thanks.