Samneh, pronounced sem-nee, means “clarified butter.” It is one of my most important baking ingredients, and I refer to it as “liquid gold.” Unsalted butter is boiled intensely until the fat turns “transparent as a tear” (in Arabic lore), with impurities rising to the top of the pot and milk solids and salt sinking to the bottom. Samneh should be a bright gorgeous yellow, completely transparent and free of any additional ingredients. Clarified butter has a higher smoke point than regular butter, so I often use it in sautéing and pan-frying. When making clarified butter, make sure to start with high-quality unsalted butter (I love Land O’Lakes) and let the Samneh come to room temperature before using, as it will scald your pastries if it is still hot! 
MAKES 2 CUPS
1 pound (4 sticks) high-quality unsalted butter, at room temperature
Put the sticks of butter in a 2-quart pot over medium heat. If the butter is in a large block, slice it into thick cubes. After 5 to 7 minutes, the butter should come to a boil and will start to slightly splatter while frothing and foaming on the surface (the milk solids, water, and salt are separating from the butter). Immediately turn the heat to low and continue to simmer for approximately 10 minutes, occasionally stirring the foam at the top; do not stir any deeper than the surface. You will see tiny honeycomb-like bubbles all over the surface, which will disappear while the sediment sinks to the bottom of the pot. Using a slotted spoon, skim off any white foam at the top of the surface until the butter is completely clear with no specks of milk solids or salt particles visible at the top of the liquid.
Remove the pot from the heat, and allow the white foam at the top of the pot to settle and dissolve, about 2 minutes. Do not stir. Allow the remaining milk solids and salts to settle at the bottom of the pot, then immediately pour the hot butter into a clean mixing bowl, leaving behind the sediment at the bottom of the pot.
Let the clarified butter come to room temperature, but still remain liquid before using. It should be crystal clear and canary yellow.
Note This recipe can be easily doubled or tripled. Clarified butter will keep for up to 6 months in the refrigerator or freezer in tightly sealed containers.