Cathy, the longer smen sits the stronger (and better?) it gets. Old time Berbers still bury it in crocks to cure for a year.

A month is none too soon, though. Here is Paula Wolfert's recipe for:

Herbal Smen

Salt
1/2 cup fresh oregano or a combination of oregano, marjoram, and thyme
1 pund very fresh sweet butter.

1. Boil a small handful of salt and the oregano leaves in 1 quart water. Strain into a shallow bowl and allow to cool.

2. When the blackened "oregano water" has cooled to the point where it willno longer melt butter, add the butter, cut up into pieces, and knead until it has the consistency of mashed potatoes, pressing the mixture again and again against the bottom of the bowl so that every bit has been thoroughly wasted. Drain the butter and then squeeze to extract excess water. Knead into a ball, place in a sterile glass container, and cover tightly.

3. Keep the container in a cool place (not the refrigerator) for at least 30 days before using. Once it has been opened, store in the refgrigerator, where it will keep 1 to 2 months longer.

Much thanks for the recipes MamaM & KYH. There is a good crop of Oregano coming up in my herb garden so I will definetley make the smen. I would love to at least try it once. KYH what do you think of the taste of smen is it something that you like?

Not to get off subject but: Speaking of herb garden, I am elated that I chose to grow so many of the herbs that are used regularly in Moroccan cooking. And I planted all of them way before I got this book, well sometimes we just get lucky:)

Anyway thanks ya' all!
Cathy

from my notes on Smen -

Smen (semneh, beurre ranci ) is a traditional butter-based cooking oil made from sheep and goat milk. Preserved butter, with its deep, pungent aroma and distinctive flavor, enhances many of Morocco's savory dishes, especially couscous. It is an aged butter similar to Asian ghee, and is a prized flavoring ingredient in Moroccan dishes.

In Morocco, smen (or sman) is still a delicacy. It is made by kneading butter with various decoctions of herbs, cinnamon, and other spices; the mixture is then cooked, salted, and strained like ghee. It is poured into jugs, tightly stoppered, and buried in the ground for months, sometimes years. Stores of the precious stuff are saved for special feasts. The smell is considered especially magnificent: a particularly aged pot of the family smen may be brought out of the cellars for honoured guests to sniff. The smen represents the riches of the house. The necessity of "doctoring" a perishable substance in order to save it in hot weather is in this manner turned into a gastronomic triumph, and hedged about with tradition and prestige. Other versions of clarified butter, called samna by non-Moroccan Arabs, are to be found throughout the Middle East.
In Lebanon, samneh is made from butter that has been boiled until the fat in the pan is as transparent as a tear (dam'at el-eyn ). It is then taken off the heat and left to settle before being carefully strained through a fine sieve into sealed containers where it will keep for a year or more. Ethiopia has a spiced version, nit'r k'ibe.



Smen (moroccan preserved butter)
Makes 11/2 cups
1 pound unsalted butter (pasteurized or unpasteurized)
2 teaspoons dried oregano leaves
1 tablespoon sea salt
In a medium saucepan, melt the butter over low heat. Wrap the oregano in a small piece of cheesecloth. Tie the sachet with cotton string, and set in the butter. Simmer until the butter separates into a clear, golden liquid and a milky sediment, 25 to 30 minutes. Carefully pour off the golden liquid (clarified butter), and strain through a piece of clean, fine muslin. Discard the milky sediment and oregano sachet. Transfer to a hot sterilized glass jar. Add the salt and mix until dissolved. Cover and let stand in a cool place until the mixture becomes pungent, 1 to 2 weeks. Drain any liquid from the jar and refrigerate the butter. Use within 6 months.




To make smen, cut 16 tbsp. unsalted butter into chunks; knead in a bowl with 6 tbsp. fine sea salt. Form butter into 8 patties; stack in an earthenware container and cover; set aside to let rest in a cool, dark place for 2 weeks. Melt butter in a pot over low heat, without stirring, removing foam, until clear, 20?25 minutes. Cool. Strain through a cheesecloth-lined sieve. Repeat. Discard solids; spoon into a jar. Seal; store in a cool, dark spot for a month. Makes about 1/4 cup.

Personally, Cathy, I can take it or leave it---and prefer leaving it.

If you want to be true to some dishes, you have to use it. In those cases I just go with the spirit of the dish, not the exact ingredients. But everyone's taste is different, so you should give it a try and see what you think.