A staple in many recipes from northern Africa and the Middle East. Said to taste a bit like blue cheese of Gorgonzola, you just need a little bit to heighten the flavors of your dishes.
- 1/2 pound unsalted butter, room temperature
- 1/2 tablespoon dried oregano or thyme
- 1 tablespoon sea salt
- 1/2 cup boiling water
- Place dried spices in a small bowl and cover with boiling water. Let steep until desired strength (about 30 minutes).
- While waiting, spread out the butter in a dish or bowl (pie plate works well). Mix in the salt.
- When herb tea is at desired strength, strain out the leaves. Pour the tea over the butter. Massage the tea into the butter (it won't all be absorbed). Let sit for 20 to 30 minutes, or until you like the flavor when you take a small bite. Drain off the excess tea.
- Place the butter in a cheesecloth-lined strainer. Bring the ends together to form a bag.
- After a while, twist the bag gently to remove more liquid. Let drain overnight.
- When drained, pat dry. Place in an airtight, glass container and store in a dry, dark place for 3 to 4 weeks, or until you like the flavor.
- Store up to a year (at least) in the refrigerator.
copyright Ida Walker