the superior cooking fat

butter's cooler cousin

most of us can relate to that moment that butter blooms spices before anything else goes into the pot or pan. it's like how painters prime a canvas with a lot of anticipation for what's to come. imagine both of those experiences, but a hundred times better. that would be the moment that samneh hits and spreads across your pan.

so you feel heat radiating, you tap your spoonful of samneh on the side of the pan, and it slides off into a slow melt. you might hear a faint hiss, the gold spreads, and then a nutty aroma blooms and fills your kitchen. it's quite the sensory experience, and that's when you know the food you're about to make has a real shot at being delicious.

samneh is one of our lesser talked about products (but that'll change) that's a true gem to those that want to channel the comfort cooking of an arab grandmother. this unique cooking fat used in middle eastern, and specifically jordanian, soul food is the backbone of some of our most important dishes.

what exactly is samneh?

it's a clarified butter that’s gently and slowly heated to remove water and milk solids, creating a golden liquid that solidifies into a soft, paste-like consistency when cooled. during the preparation, it's traditionally infused with a medley of wild herbs that are hand-picked from the jordanian mountains and countryside, as well as spices like turmeric, that really make the new golden palette brighter and more vibrant. this gives it a distinct, savory flavor that stands apart from other butters or ghee.

it's a spring tradition in jordan, so grandmothers would typically go out and pick fresh spring herbs like chamomile and nettles to infuse with the ghee. obviously, each grandmother had her own recipe, and our shawarmaji samneh is chef mohammad's own unique recipe. this old tradition is still very much alive today, and is what guarantees to give any dish it's added to a deliciously savory and layered dimension.

why samneh works in your kitchen

samneh is known for its rich, earthy flavors, and the combining of a high-quality local milk or cream with a blend of wild herbs and spices really sets it apart from butter or ghee (the indian equivalent). with its high smoke point, its ideal for frying, sautéing, and even baking without having to worry about any of the burning. whether you’re using it to sauté vegetables, finish off a stew, or drizzle over french toast, samneh adds a complexity that’s hard to rival. it's an essential tool for anyone looking to enhance the flavors of their cooking with a uniquely aromatic and foundational ingredient that transforms an everyday meal (even something as simple as eggs) into something extraordinary. it’s an easy way to deepen every flavor profile you choose to cook in without needing to master a complex recipe. with its incredible versatility, it's for both the seasoned cook and dabbler alike. 

butter is a classic kitchen staple for a reason, but the production of samneh is an ancient practice that gives us a more refined product which can be used in butter's place. once you experience the richness that samneh has to offer for the first time, you might never go back to butter again. we know; it's quite the claim, but we're pretty confident about it.

what samneh does best

samneh is the kind of ingredient that gives back more than you expect from it. with its high smoke point and unmistakable layers of flavor, it can do what butter or oil can’t. there's a reason our mothers and grandmothers rely on it, because it makes even the simplest food feel cared for.

these are the main ways we traditionally use samneh:

a wise person once said "don't knock it 'till you try it". after your first samneh experience and seeing how foundational it can be for all of your cooking, you’ll know why it’s a game changer in the kitchen. feel free to share your experiences and let us know what you think.

peace, love, and toum,
the shawarmaji family