Confit Garlic in Smen

Ingredients

What you’ll need

• 2 cups whole peeled garlic cloves
• 1.5 cups aged smen butter (or ghee)
• 2 sprigs fresh thyme
• 1 pinch salt

Method

How it comes together

1. 1

   Melt smen butter in a heavy saucepan over extremely low heat until fully liquefied.

2. 2

   Add the whole peeled garlic cloves, thyme sprigs, and salt. Ensure the garlic is fully submerged in the smen.

3. 3

   Poach the garlic slowly on extremely low heat (180°F to 200°F / 82°C to 93°C) for 45 to 60 minutes. The garlic should be soft like butter, but must not brown or fry.

4. 4

   Let cool slightly. Transfer the garlic and smen butter to a sterilized jar. Store refrigerated.