Renderedclarified Butter Samneh Middle East Palestine Recipes

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CLARIFIED BUTTER

We make clarified butter to remove the milk solids, which are what burn when cooking with high heat. Keep a jar in the fridge to use for pan frying, or to drizzle over veggies, rice and, of course, seafood! -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 3/4 cup.

Number Of Ingredients 1



Clarified Butter image

Steps:

  • In a small heavy saucepan, melt butter over low heat. Simmer until solids separate from fat, about 10 minutes, but do not allow butter to brown. Remove from heat; skim and discard surface foam., Slowly pour clear yellow liquid through a fine-mesh strainer into a bowl. Store in an airtight container in the refrigerator for up to 3 months or in the freezer for up to 6 months.

Nutrition Facts : Calories 130 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

1 cup unsalted butter, cubed

RENDERED/CLARIFIED BUTTER (SAMNEH) MIDDLE EAST, PALESTINE

A lot of Arabic pastries call for rendered, or clarified butter. This is an easy recipe for how to make this butter. Stored in jars, rendered butter will keep for many months without being refrigerated.

Provided by Palis Favorites

Categories     Dessert

Time 5m

Yield 2-5 cups

Number Of Ingredients 2



Rendered/Clarified Butter (Samneh) Middle East, Palestine image

Steps:

  • Melt butter in a saucepan, and add the Burghul or flour.
  • Cook on low heat until foam disappears from top.
  • When clear, remove from heat and cool. Pour the pure butter into jars.
  • Be careful not to pour the salty residue.
  • *Optional: You can use 2 1/2 lbs margarine and 2 1/2 lbs butter.

Nutrition Facts : Calories 8137.9, Fat 920.6, SaturatedFat 583, Cholesterol 2440.2, Sodium 124.8, Carbohydrate 0.7, Sugar 0.7, Protein 9.7

5 lbs sweet butter
1/2 cup burghul (coarse and rinsed) or 1/2 cup flour

LEBANESE LAMB MEATBALL AND RICE SOUP

I don't know what the real name for this soup is, it was passed on to me by my mother who learned it from my Lebanese grandfather on my dad's side. It is made with Kafta; we used to purchase it at a Lebanese store, but here is a recipe to make your own: Kafta (Meatball Shish Kabobs) Recipe #238833. For the clarified butter you may use your own, but this how I make it-- Rendered/Clarified Butter (Samneh) Middle East, Palestine Recipe #322377. The soup is rich and fulfilling.

Provided by Mami J

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6



Lebanese Lamb Meatball and Rice Soup image

Steps:

  • Make balls the size of a hazelnut from the kafta.
  • Heat the clarified butter in a saucepan and add the meatballs; brown.
  • Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.
  • Cook until rice is tender and add salt to taste.

300 g ground lamb, prepared for kafta
150 g long grain rice, rinsed and drained
4 tablespoons tomato puree
1 tablespoon instant chicken bouillon granules
2 liters water
1 tablespoon clarified butter

GHRAYBEH (BUTTER COOKIES) MIDDLE EAST, PALESTINE

Make and share this Ghraybeh (Butter Cookies) Middle East, Palestine recipe from Food.com.

Provided by Palis Favorites

Categories     Dessert

Time 45m

Yield 20-25 cookies, 20 serving(s)

Number Of Ingredients 5



Ghraybeh (Butter Cookies) Middle East, Palestine image

Steps:

  • Beat butter, sugar, and orange blossom water thoroughly with a mixer. Add flour gradually and mix well.
  • Form small cookies into an S shape, with each cookie being about a couple inches in size, give or take.
  • Press a blanched almond in the center of each S cookie. Place on cookie sheets and bake at 300 degrees in a preheated oven for 20 to 25 minutes. Avoid browning.

1 cup rendered butter, refrigerated or 1 cup unsalted butter
1 cup powdered sugar
2 -2 1/2 cups flour
1 teaspoon orange blossom water (optional)
1/2 cup blanched almond

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