samneh
Composed primarily of saturated fat with a high concentration of butyric acid; contains fat-soluble vitamins A, D, E, and K when made from grass-fed butter. As a clarified fat, samneh is lactose-free and suitable for individuals with lactose intolerance.
About
Samneh (also spelled samna or ghee in some regions) is clarified butter commonly used in Middle Eastern and North African cuisines, particularly throughout the Levant, Egypt, and the Arabian Peninsula. Produced by slowly heating butter to separate the milk solids and water from pure butterfat, samneh is a golden, translucent liquid fat with a distinctive nutty, caramelized aroma. The clarification process removes all milk proteins and lactose, resulting in a shelf-stable product with a high smoke point. Traditional samneh is often infused with aromatic ingredients such as whole spices, herbs, or occasionally nuts during the final stages of preparation, creating regional variations in flavor profile.
Culinary Uses
Samneh is a foundational cooking fat in Levantine, Egyptian, and Gulf Arab cuisines, used for sautéing vegetables, frying aromatic bases (soffritto), and as a finishing fat for rice, bread, and stewed dishes. It features prominently in the preparation of mansaf (a yogurt-based lamb stew), fattush salads, and various rice pilafs. Beyond savory applications, samneh is drizzled over sweet pastries such as baklava and ma'amoul. Its high smoke point makes it suitable for deep frying and high-heat cooking. The fat's rich, caramelized flavor enhances rather than masks other ingredients, making it essential for developing the characteristic taste of Middle Eastern dishes.