what is the word for clarified butter in the balkans and middle east
smen
title: Middle Eastern cuisine text: or dried fruits. Butter and clarified butter (also known as smen) are, traditionally, the preferred medium of cooking. Olive oil is prevalent in the Mediterranean coastal areas. Christians use it during Lent, when meat and dairy products are excluded, and Jews use it in place of animal fats such as butter to avoid mixing meat and dairy products. Most regions in the Middle East use spices. Typically, a stew will include a small amount of cinnamon, nutmeg, cloves, cumin, and coriander. Black pepper is common, and chili peppers are used occasionally, especially as a separate sauce or as a pickle. title: Asian cuisine text: Some popular dishes include kibbeh and shawarma. Cereals constitute the basis of the Middle Eastern diet, both historically and today. Wheat and rice are the major and preferred sources of staple foods. Barley is also widely used in the region and maize has become common in some areas as well. Bread is a universal staple, eaten in one form or another by all classes and groups practically at every meal. Butter and clarified butter (also known as samna) are, traditionally, the preferred medium of cooking. Olive oil is prevalent in the Mediterranean coastal areas. Christians use it during Lent, when title: Butter text: butter consumption with 8 kg per capita per year. In terms of absolute consumption, Germany was second after India, using of butter in 1997, followed by France (), Russia (), and the United States (). New Zealand, Australia, and the Ukraine are among the few nations that export a significant percentage of the butter they produce. Different varieties are found around the world. "Smen" is a spiced Moroccan clarified butter, buried in the ground and aged for months or years. A similar product is "maltash" of the Hunza Valley, where cow and yak butter can be buried for decades, and title: Beurre noisette text: reach a toasty hazelnut colour, the pan is removed from the heat. "Beurre noisette" may be used in its liquid state or cooled to a solid form. It has a nutty flavour and is particularly included in the batters for "madeleines" and "financiers". If "beurre noisette" is not mixed after preparation but separated into the firm (protein) and liquid (fat) components, the latter is the type of clarified butter known as "ghee" in South Asia and "samna" in the Middle East countries. Beurre noisette Beurre noisette (, literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used title: Clarified butter text: vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation. Clarified butter has a higher smoke point () than regular butter (), and is therefore preferred in some cooking applications, such as sautéing. Clarified butter also has a much longer shelf life than fresh butter. It has negligible amounts of lactose and casein and is, therefore, acceptable to most who have a lactose intolerance or milk allergy. In South Asian cuisine and Arab cuisine, ghee is made by cooking clarified butter longer during the separation process in order to caramelize the milk solids, resulting in a nutty