Renderedclarified Butter Samneh Middle East Palestine Recipes
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
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.
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
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
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