Name: Clarified Butter - Ghee (samneh) سمنة
Ingredients: 3 sticks unsalted butter; 1 tablespoon of fine bulg

Place the butter in a small saucepan over medium heat. Then add bulgur, which will help in absorbing the milk.
After the butter melts, it will start to bubble and separate, lower the heat to medium-low and let it cook for about 12-14 minutes.
You will know it’s all done when it’ll turn more clear and the popping stops.
Let it cool off then pour butter through a fine strainer into a small glass jar straining out all bulgur.
Store at room temperature or in the fridge which can last for months.

Scale

Cook Mode Prevent your screen from going dark

Place the butter in a small saucepan over medium heat. Then add bulgur, which will help in absorbing the milk.
After the butter melts, it will start to bubble and separate, lower the heat to medium-low and let it cook for about 12-14 minutes.
You will know it’s all done when it’ll turn more clear and the popping stops.
Let it cool off then pour butter through a fine strainer into a small glass jar straining out all bulgur.
Store at room temperature or in the fridge which can last for months.