Cooking with Samneh Baladi

For searing: ghee has no milk solids left in it, so it takes much higher heat than butter without burning. Heat it until it just shimmers before the meat goes in.
For rice: stir a spoonful through the finished rice off the heat. Added at the end rather than the start, the aroma survives.
For onions: soften them in ghee rather than oil and the base of any stew tastes deeper for it.
For baking: substitute ghee for butter one-for-one by weight in ma&#8217;amoul and shortbread doughs. The crumb comes out shorter and more tender.
For finishing: a teaspoon melted over soup, hummus or grilled vegetables just before serving.

How to use homestyle clarified butter — what it does that oil and butter cannot.