Preserved Butter in the Desert: Smen vs. Oudi

When discussing Moroccan clarified butter, Smen gets all the attention. It is the famously pungent, aged, blue-cheese-scented fat that defines the stews of Fes and the couscous of Marrakech.

But if you travel further south, beyond the Atlas Mountains and into the arid Sous Valley, the locals prefer an entirely different, incredibly luxurious fat. It is called Oudi.

The Pungency of Smen

To recap: Smen is heavily salted and intentionally aged. The older it gets, the funkier and more aggressive it smells. It is a savory powerhouse, used in tiny quantities to add a deep, earthy umami flavor to Harira and heavy meat Tajines. You would never eat a spoonful of Smen on its own.

The Sweetness of Oudi

Oudi (also known in some Berber regions as Oudi n’Tirouit), is the exact opposite. It is not aged to create funk; it is clarified to preserve sweetness.

The process begins by taking fresh cow or goat butter and melting it very slowly. As it melts, a handful of fresh wild thyme (Zaatar) and a pinch of salt are thrown into the pot. The thyme infuses the fat with an incredible, herbal fragrance and helps purify the butter.

Once the milk solids separate and sink to the bottom, the clear, golden fat is poured off. Unlike Smen, Oudi is meant to be eaten fresh.

How to Eat It

Oudi is a breakfast delicacy. Because it lacks the aggressive funk of Smen, it is spread thickly onto warm Msemen (flaky flatbread) or Baghrir (semolina pancakes), usually accompanied by a massive drizzle of raw mountain honey. The combination of the sweet, thyme-infused butter and the sharp honey is one of the greatest, least-known culinary treasures of the Moroccan south.