. . . . . "Smen"@nl . . . "Smen"@it . . . "Smen (ook wel sman, semneh, of sminn) is een traditionele rauwmelkse boter die eventueel op smaak gebracht wordt met zout en eventueel met oregano, tijm, kaneel of andere kruiden. Smen wordt veel gebruikt in de Noord-Afrikaanse en Ori\u00EBntaalse keuken. Het kan gemaakt worden van melk van koeien, schapen en geiten of een combinatie hiervan. In Noord-Afrika gebruikt men een , een traditionele keramische pot, bij de bereiding van smen. Ghee lijkt maar een beetje op smen (het wordt ook van boter gemaakt), maar om ghee te verkrijgen wordt boter gekookt. De melkbestanddelen karamelliseren daarbij. Smen is een boterproduct van ongeklaarde boter. Daardoor krijgt het de sterkere kaasachtige smaak en geur. Men voegt het vaak toe aan tajines, kdras, couscous en harira. Smen moet rijpen, zodat het zijn nootachtige smaak krijgt. Hoe langer gerijpt, des te sterker het aroma. Een klein beetje toevoegen aan een gerecht is al voldoende om het diepte te geven."@nl . . . . . 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"Smen"@fr . . . . . . "Smen \u00E4r ett slags konserverat skirat sm\u00F6r som \u00E4r vanligt i de nordafrikanska k\u00F6ken. Sm\u00F6ret kokas, saltas och smaks\u00E4tts ofta med \u00F6rter. Smaken \u00E4r kraftig och f\u00F6rst\u00E4rks med tiden. Smen kan \u00E4tas med br\u00F6d, och \u00E4ven anv\u00E4ndas i annan matlagning."@sv . . "\uC0AC\uBBC4(\uC544\uB78D\uC5B4: \u0633\u064E\u0645\u0652\u0646)\uC740 \uBD81\uC544\uD504\uB9AC\uCE74\uC640 \uC11C\uB0A8\uC544\uC2DC\uC544\u00B7\uC911\uB3D9 \uC9C0\uC5ED\uC758 \uBC1C\uD6A8 \uC815\uC81C\uBC84\uD130\uC774\uB2E4. \uBAA8\uB85C\uCF54\uC5D0\uC11C\uB294 \uC2A4\uBBC4(\uBAA8\uB85C\uCF54 \uC544\uB78D\uC5B4: \u0633\u0645\u0646)\uC73C\uB85C, \uB808\uBC18\uD2B8\uC640 \uC774\uC9D1\uD2B8 \uB4F1\uC9C0\uC5D0\uC11C\uB294 \uC0AC\uBBC0\uB098(\uC544\uB78D\uC5B4\u00B7\uC774\uC9D1\uD2B8 \uC544\uB78D\uC5B4: \u0633\u0645\u0646\u0629, \uD788\uBE0C\uB9AC\uC5B4: \u05E1\u05D0\u05DE\u05E0\u05D4)\uB85C \uC54C\uB824\uC838 \uC788\uB2E4. \uBCF4\uD1B5 \uC591\uC816\uC774\uB098 \uC5FC\uC18C\uC816\uC73C\uB85C \uB9CC\uB4E0\uB2E4. \uAE30\uB098 \uB290\uB728\uB974 \uB044\uBCA0\uC640 \uBE44\uC2B7\uD558\uAC8C \uC815\uC81C \uACFC\uC815\uC744 \uAC70\uCE58\uC9C0\uB9CC, \uBC1C\uD6A8 \uACFC\uC815\uC744 \uAC70\uCCD0 \uB3C5\uD2B9\uD55C \uC0AD\uD78C \uB9DB\uC774 \uB09C\uB2E4\uB294 \uC810\uC774 \uB2E4\uB974\uB2E4."@ko . . . . . "Smen (aus arabisch \u0633\u0645\u0646 oder \u0633\u0645\u0646\u0629 \u2013 auch sman, semn, semneh oder sminn genannt) ist ein wichtiger Bestandteil der nordafrikanischen K\u00FCche. Es handelt sich hierbei um fermentierte und gesalzene Butter und \u00E4hnelt dem indischen Ghee und dem \u00E4thiopischen Niter kibbeh."@de . "Smen"@en . . . . "Smen"@es . . "Smen (from Arabic: \u0633\u0645\u0646 or \u0633\u0645\u0646\u0629 also called sman, semn, semneh, or sminn) is a salted, fermented butter, and a traditional Yemeni dish. In Yemen, Yemenis prepare a special version of semneh (\u0633\u0645\u0646\u0629) which is smoked with aromatic herbs inside of a gourd in order to impart deeper flavour and aid in preservation. However, smen is also an important ingredient in Middle Eastern cuisine and North African cooking. It is produced using the butter made from the milk of sheep, goats or a combination of the two. The butter is brought to its boiling point for about 15 minutes, then skimmed, strained into a ceramic jar called a , and salted before it curdles. Some have it as a practice to add roasted fenugreek seeds to the boiling butter, after which it is strained from the fenugreek seeds. Thyme is often"@en . . . . "\uC0AC\uBBC4(\uC544\uB78D\uC5B4: \u0633\u064E\u0645\u0652\u0646)\uC740 \uBD81\uC544\uD504\uB9AC\uCE74\uC640 \uC11C\uB0A8\uC544\uC2DC\uC544\u00B7\uC911\uB3D9 \uC9C0\uC5ED\uC758 \uBC1C\uD6A8 \uC815\uC81C\uBC84\uD130\uC774\uB2E4. \uBAA8\uB85C\uCF54\uC5D0\uC11C\uB294 \uC2A4\uBBC4(\uBAA8\uB85C\uCF54 \uC544\uB78D\uC5B4: \u0633\u0645\u0646)\uC73C\uB85C, \uB808\uBC18\uD2B8\uC640 \uC774\uC9D1\uD2B8 \uB4F1\uC9C0\uC5D0\uC11C\uB294 \uC0AC\uBBC0\uB098(\uC544\uB78D\uC5B4\u00B7\uC774\uC9D1\uD2B8 \uC544\uB78D\uC5B4: \u0633\u0645\u0646\u0629, \uD788\uBE0C\uB9AC\uC5B4: \u05E1\u05D0\u05DE\u05E0\u05D4)\uB85C \uC54C\uB824\uC838 \uC788\uB2E4. \uBCF4\uD1B5 \uC591\uC816\uC774\uB098 \uC5FC\uC18C\uC816\uC73C\uB85C \uB9CC\uB4E0\uB2E4. \uAE30\uB098 \uB290\uB728\uB974 \uB044\uBCA0\uC640 \uBE44\uC2B7\uD558\uAC8C \uC815\uC81C \uACFC\uC815\uC744 \uAC70\uCE58\uC9C0\uB9CC, \uBC1C\uD6A8 \uACFC\uC815\uC744 \uAC70\uCCD0 \uB3C5\uD2B9\uD55C \uC0AD\uD78C \uB9DB\uC774 \uB09C\uB2E4\uB294 \uC810\uC774 \uB2E4\uB974\uB2E4."@ko . . "Le smen est un beurre ferment\u00E9 et sal\u00E9 originaire d'Afrique du Nord et du Proche-Orient."@fr . . . "\u30B9\u30E1\u30F3"@ja . . . . . . . . . "Smen"@de . . . . . . . . . . . . . . "Smen"@sv . "Le smen est un beurre ferment\u00E9 et sal\u00E9 originaire d'Afrique du Nord et du Proche-Orient."@fr . . . . . "4500"^^ . "Smen \u00E4r ett slags konserverat skirat sm\u00F6r som \u00E4r vanligt i de nordafrikanska k\u00F6ken. Sm\u00F6ret kokas, saltas och smaks\u00E4tts ofta med \u00F6rter. Smaken \u00E4r kraftig och f\u00F6rst\u00E4rks med tiden. Smen kan \u00E4tas med br\u00F6d, och \u00E4ven anv\u00E4ndas i annan matlagning."@sv . . . "El smen (denominado a veces sman, e incluso semn\u00E9h) se trata de una mantequilla clarificada hecha a base de leche de oveja y que tiene un sabor punzante y agradable.Esta mantequilla se emplea frecuentemente en las gastronom\u00EDas \u00E1rabe y sobre todo es un ingrediente fundamental en algunos platos de la marroqu\u00ED (por ejemplo en el cusc\u00FAs). Su sabor recuerda mucho al ghee (mantequilla clarificada de leche de vaca) empleado en la cocina de la India."@es . "Smen (ook wel sman, semneh, of sminn) is een traditionele rauwmelkse boter die eventueel op smaak gebracht wordt met zout en eventueel met oregano, tijm, kaneel of andere kruiden. Smen wordt veel gebruikt in de Noord-Afrikaanse en Ori\u00EBntaalse keuken."@nl . "El smen (denominado a veces sman, e incluso semn\u00E9h) se trata de una mantequilla clarificada hecha a base de leche de oveja y que tiene un sabor punzante y agradable.Esta mantequilla se emplea frecuentemente en las gastronom\u00EDas \u00E1rabe y sobre todo es un ingrediente fundamental en algunos platos de la marroqu\u00ED (por ejemplo en el cusc\u00FAs). Su sabor recuerda mucho al ghee (mantequilla clarificada de leche de vaca) empleado en la cocina de la India."@es . . . "Lo Smen (in arabo: \u0633\u0645\u0646 o \u0633\u0645\u0646\u0629\u200E, chiamato anche sman, semn, semneh o sminn) \u00E8 burro fermentato salato, un ingrediente importante nella cucina mediorientale e . Viene prodotto utilizzando il burro a base di latte di pecora, capra o una combinazione dei due. Il burro viene portato a ebollizione per circa 15 minuti, quindi scremato, filtrato in un barattolo di ceramica chiamato khabia e salato prima di cagliarlo. Del timo viene spesso aggiunto a esso per fornire un lievito e un innesco per gli enzimi. Possono essere utilizzate altre piante o frutti. Il risultato viene quindi invecchiato, spesso in contenitori sigillati. Viene quindi tradizionalmente sepolto nel terreno per motivi di stabilit\u00E0 della temperatura, proprio come il formaggio viene lasciato maturare nelle caverne perch\u00E9 hanno tempe"@it . . . . . "\u30B9\u30E1\u30F3\uFF08\u30A2\u30E9\u30D3\u30A2\u8A9E: \u0633\u0645\u0646\u200E\u3001Smen\uFF09\u306F\u3001\u6709\u5869\u306E\u767A\u9175\u30D0\u30BF\u30FC\u3067\u3042\u308A\u3001\u4E3B\u306B\u3084\u3067\u91CD\u8981\u306A\u98DF\u6750\u306E1\u3064\u3067\u3042\u308B\u3002\u725B\u4E73\u3001\u7F8A\u4E73\u3001\u30E4\u30AE\u4E73\u3084\u305D\u308C\u3089\u306E\u6DF7\u5408\u7269\u3067\u4F5C\u3063\u305F\u30D0\u30BF\u30FC\u304B\u3089\u88FD\u9020\u3055\u308C\u308B\u3002\u30D0\u30BF\u30FC\u306F\u7D0415\u5206\u9593\u6CB8\u70B9\u3067\u52A0\u71B1\u3057\u3001\u305D\u306E\u5F8C\u56FA\u5F62\u5206\u3092\u3059\u304F\u3044\u53D6\u308A\u3001\u3068\u547C\u3070\u308C\u308B\u9676\u88FD\u306E\u7515\u306E\u4E2D\u306B\u6FFE\u3059\u3002\u30AB\u30FC\u30C9\u306B\u306A\u308B\u524D\u306B\u98DF\u5869\u3092\u52A0\u3048\u308B\u3002\u9175\u6BCD\u3084\u9175\u7D20\u306E\u30B9\u30BF\u30FC\u30BF\u30FC\u3068\u3057\u3066\u3001\u3057\u3070\u3057\u3070\u30BF\u30A4\u30E0\u304C\u52A0\u3048\u3089\u308C\u308B\u304C\u3001\u4ED6\u306E\u690D\u7269\u3084\u679C\u5B9F\u304C\u7528\u3044\u3089\u308C\u308B\u3053\u3068\u3082\u3042\u308B\u3002\u51FA\u6765\u4E0A\u304C\u3063\u305F\u3082\u306E\u306F\u3001\u5BC6\u9589\u5BB9\u5668\u306E\u4E2D\u3067\u719F\u6210\u3059\u308B\u3002\u305D\u306E\u5F8C\u3001\u6E29\u5EA6\u3092\u4E00\u5B9A\u306B\u4FDD\u3064\u305F\u3081\u306B\u3001\u4F1D\u7D71\u7684\u306B\u306F\u5730\u4E2D\u306B\u57CB\u3081\u3089\u308C\u308B\u3002 \u30AE\u30FC\u3084w:Niter kibbeh\u306B\u4F3C\u3066\u3044\u308B\u304C\u3001\u7279\u5FB4\u7684\u306A\u9F3B\u3092\u7A81\u304F\u5F37\u3044\u30C1\u30FC\u30BA\u69D8\u306E\u5473\u3084\u5302\u3044\u3092\u6301\u3064\u3002\u719F\u6210\u3057\u305F\u30B9\u30E1\u30F3\u306E\u5473\u306F\u30D6\u30EB\u30FC\u30C1\u30FC\u30BA\u306B\u975E\u5E38\u306B\u8FD1\u3044\u3002\u3088\u308A\u53E4\u3044\u3082\u306E\u307B\u3069\u3088\u308A\u98A8\u5473\u304C\u5F37\u304F\u306A\u308A\u3001\u9AD8\u4FA1\u306B\u306A\u308B\u3002\u4F1D\u7D71\u7684\u306B\u306F\u3001\u4E3B\u306B\u30AF\u30B9\u30AF\u30B9\u3084\u30BF\u30B8\u30F3\u934B\u3092\u4F5C\u308B\u6642\u306B\u7528\u3044\u3089\u308C\u308B\u304C\u3001\u6700\u8FD1\u306F\u30BB\u30CD\u30AC\u30EB\u3084\u305D\u306E\u4ED6\u306E\u897F\u30A2\u30D5\u30EA\u30AB\u8AF8\u56FD\u304B\u3089\u6301\u3061\u8FBC\u307E\u308C\u305F\u30D4\u30FC\u30CA\u30C3\u30C4\u30AA\u30A4\u30EB\u3067\u4EE3\u7528\u3055\u308C\u308B\u3088\u3046\u306B\u306A\u3063\u3066\u304D\u305F\u3002 \u51AC\u306B\u4F5C\u3089\u308C\u305F\u3082\u306E\u306E\u65B9\u304C\u6696\u304B\u3044\u5B63\u7BC0\u306B\u4F5C\u3089\u308C\u305F\u3082\u306E\u3088\u308A\u3082\u9999\u308A\u304C\u826F\u3044\u3068\u4FE1\u3058\u3089\u308C\u3066\u3044\u308B\u3002\u6696\u304B\u3044\u6642\u671F\u306F\u6C17\u6E29\u304C\u30D0\u30BF\u30FC\u306E\u878D\u70B9\u306B\u8FD1\u304F\u3001\u719F\u6210\u306F\u975E\u5E38\u306B\u3086\u3063\u304F\u308A\u3067\u3042\u308B\u3002\u5BD2\u3044\u6C17\u5019\u3067\u306F\u30011\u30F6\u6708\u5F8C\u304B\u3089\u6599\u7406\u306B\u7528\u3044\u308B\u3053\u3068\u304C\u3067\u304D\u308B\u304C\u3001\u98A8\u5473\u306F\u305D\u308C\u307B\u3069\u5F37\u304F\u306A\u3044\u3002\u8D64\u9053\u4E0B\u306E\u3088\u3046\u306A\u5E38\u306B\u6696\u304B\u3044\u6C17\u5019\u3067\u306F\u3001\u540C\u7B49\u306E\u719F\u6210\u306B\u6700\u59274\u30F6\u6708\u3092\u8981\u3059\u308B\u3002"@ja . . . . "Smen (from Arabic: \u0633\u0645\u0646 or \u0633\u0645\u0646\u0629 also called sman, semn, semneh, or sminn) is a salted, fermented butter, and a traditional Yemeni dish. In Yemen, Yemenis prepare a special version of semneh (\u0633\u0645\u0646\u0629) which is smoked with aromatic herbs inside of a gourd in order to impart deeper flavour and aid in preservation. However, smen is also an important ingredient in Middle Eastern cuisine and North African cooking. It is produced using the butter made from the milk of sheep, goats or a combination of the two. The butter is brought to its boiling point for about 15 minutes, then skimmed, strained into a ceramic jar called a , and salted before it curdles. Some have it as a practice to add roasted fenugreek seeds to the boiling butter, after which it is strained from the fenugreek seeds. Thyme is often added to it to provide a yeast and enzyme starter. Other plants or fruits can be used. The result is then aged, often in sealed containers. It is then traditionally buried in the ground for temperature stability purposes, just like cheese is left to mature in caves because they have cooler and more stable temperatures. It is similar to ghee and niter kibbeh, but has a characteristically strong, rancid, and cheesy taste and smell. Matured smen is very similar in taste to blue cheese as it is a high-fat form of cheese. The older the smen, the stronger\u2014and more valued\u2014it becomes. Smen is traditionally used mainly in the preparation of couscous and trid, as well as of tagines and , although it has become more difficult to find due to an increased replacement by peanut oil, a non-native culinary element introduced from Senegal and other West African countries. Smen made during winter is believed to be more fragrant than those made during a warmer season. In constant warm weather, closer to the temperature where butter becomes liquid, smen matures very slowly. In lower temperatures, one month is considered an acceptable time to start using the smen in cooking, although its flavour will not be strong. In constant warm weather, like in equatorial countries, it can take up to four months to develop the equivalent amount of flavour. Smen holds great cultural significance, particularly as an indicator of familial wealth. As such it will often be used as a token of honor for esteemed visitors to a household, akin to other cultures' customs such as using the \"fine china\" or serving an especially prized wine."@en . . . . "1086850969"^^ . . . . . . . . . . . "Smen (aus arabisch \u0633\u0645\u0646 oder \u0633\u0645\u0646\u0629 \u2013 auch sman, semn, semneh oder sminn genannt) ist ein wichtiger Bestandteil der nordafrikanischen K\u00FCche. Es handelt sich hierbei um fermentierte und gesalzene Butter und \u00E4hnelt dem indischen Ghee und dem \u00E4thiopischen Niter kibbeh."@de . . . . . . . . . . "Lo Smen (in arabo: \u0633\u0645\u0646 o \u0633\u0645\u0646\u0629\u200E, chiamato anche sman, semn, semneh o sminn) \u00E8 burro fermentato salato, un ingrediente importante nella cucina mediorientale e . Viene prodotto utilizzando il burro a base di latte di pecora, capra o una combinazione dei due. Il burro viene portato a ebollizione per circa 15 minuti, quindi scremato, filtrato in un barattolo di ceramica chiamato khabia e salato prima di cagliarlo. Del timo viene spesso aggiunto a esso per fornire un lievito e un innesco per gli enzimi. Possono essere utilizzate altre piante o frutti. Il risultato viene quindi invecchiato, spesso in contenitori sigillati. Viene quindi tradizionalmente sepolto nel terreno per motivi di stabilit\u00E0 della temperatura, proprio come il formaggio viene lasciato maturare nelle caverne perch\u00E9 hanno temperature pi\u00F9 fresche e pi\u00F9 stabili. \u00C8 simile al ghee e al niter kibbeh, ma ha un gusto e un odore caratteristicamente forti, rancidi e di formaggio. Lo smen stagionato ha un sapore molto simile al formaggio erborinato perch\u00E9 allo stesso modo \u00E8 un tipo ricco di grassi. Pi\u00F9 vecchio \u00E8 lo smen, pi\u00F9 forte - e pi\u00F9 apprezzato - diventa. Lo smen \u00E8 tradizionalmente utilizzato principalmente nella preparazione di couscous e trid, nonch\u00E9 di tagine e kdras, anche se sta diventando sempre pi\u00F9 difficile da trovare a causa della sua crescente sostituzione con olio di arachidi, un elemento culinario non nativo introdotto dal Senegal e da altri Paesi dell'africa occidentale. Si ritiene che lo smen prodotto durante l'inverno sia pi\u00F9 profumato di quello prodotto durante una stagione pi\u00F9 calda. In un clima caldo costante, pi\u00F9 vicino alla temperatura in cui il burro diventa liquido, lo smen matura molto lentamente. A temperature pi\u00F9 basse, un mese \u00E8 considerato un tempo accettabile per iniziare a usare lo smen in cucina, anche se il suo sapore non sar\u00E0 forte. In un clima caldo costante, come nei paesi equatoriali, possono essere necessari fino a quattro mesi per sviluppare la quantit\u00E0 equivalente di sapore. Lo smen ha un grande significato culturale, in particolare come indicatore della ricchezza familiare. Come tale sar\u00E0 spesso usato come segno d'onore per i visitatori stimati di una famiglia, simile alle usanze di altre culture come l'uso della \"porcellana fine\" o servire un vino particolarmente pregiato. Gli agricoltori berberi nel sud del Marocco a volte seppelliscono un recipiente sigillato di smen il giorno della nascita di una figlia, lasciandolo invecchiare fino a quando non viene dissotterrato e utilizzato per condire il cibo servito nel matrimonio di quella figlia. In Israele e nello Yemen, gli ebrei preparano una versione speciale di semneh (\u05E1\u05D0\u05DE\u05E0\u05D4) che viene affumicata con erbe aromatiche all'interno di una zucca per conferirle un sapore pi\u00F9 profondo e aiutare la conservazione."@it . . . . "47710065"^^ . "\uC0AC\uBBC4"@ko . . .