Title: Clarified butter
Content:  until a clear batch of liquid clarified butter remains. It may be stored in an earthenware container in a cool place, or in a smoked container to impart its flavor. In Mongolia, ghee or "yellow oil" is widely consumed with traditional milk tea. Clarified butter has a significant place in the culinary history of Russia. At a time when pure, cream-based butter was unaffordable to most Russians, common folk began making clarified butter from the milk fat in buttermilk or sour cream. This tradition carried into Soviet times, when butter was in relative shortage, due to a permanent deficit in Soviet consumer goods.
Title: Clarified butter
Content:  In South Asian cuisine ghee is made by cooking clarified butter longer during the separation process in order to caramelize the milk solids, resulting in a nutty flavor when they are filtered out. In Yemen, there is a local custom where hot water is added to butter while the milk or whey is still within the butter. This mixture is then placed into a separate vessel where it is brought to a boil. Wheat flour or roasted and ground fenugreek seeds is mixed with roasted wheat kernels, and cooked with the butter on low heat – allowed to simmer. Afterwards, the butter is 
Title: Dairy product
Content: Ghee also called, clarified butter, by gentle heating of butter and removal of the solid matter ; Smen, a fermented, clarified butter used in Moroccan cooking ; Anhydrous milkfat (clarified butter) Butter, mostly milk fat, produced by churning cream 
Title: Butter
Content:  Clarified butter is butter with almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter is made by heating butter to its melting point and then allowing it to cool; after settling, the remaining components separate by density. At the top, whey proteins form a skin, which is removed. The resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom. Ghee is clarified butter that has been heated to around 120 °C (250 °F) after the water evaporated, turning the milk solids brown. This process flavors the ghee, and also produces antioxidants that help protect it from rancidity. Because of this, ghee can be kept for six to eight months under normal conditions.
Title: Clarified butter
Content:  Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat (which would then be on top) is poured off or separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter. Commercial methods of production also include direct evaporation, but may also be accomplished by decantation and centrifugation followed by vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation.
Title: Iraqi cuisine
Content: Baladi cheese, a soft, white cheese originating from the Middle East, with a mild yet rich flavor. ; Geimar, a creamy dairy product, similar to clotted cream, made in the Balkans, Turkey, Iran and Central Asia. It is made from water buffalo's milk in the East, or cow's milk in the West. ; Jameed, hard dry labneh (strained yogurt) made from sheep's milk. ; Jibneh Arabieh, a simple cheese found all over the Middle East, particularly popular in the Persian Gulf area, with an open texture and a mild taste similar to feta, but less salty. ; Labneh, yogurt which has been strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt's distinctive sour taste. 
Title: Ancient Israelite cuisine
Content:  a goatskin or clay container to separate the butterfat from the whey. The butterfat was processed by boiling and then cooling it to make clarified butter, which could then be stored for a long time. Clarified butter was used principally for cooking and frying. Butter churns have been excavated at Beersheba, dating from the 4th century BC, and other ancient Israelite sites. Goat milk and sheep’s milk cheeses were the most prevalent types of cheese. Soft cheese was made using cloth bags filled with soured milk. The thin liquid was drained through the cloth until a soft cheese remained in the bag. A hard cheese was made from fermented soured 
Title: Baklava
Content:  Baklava (, or ; ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. The pre-Ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of Iranian, Turkish, and Arab cuisines, and other countries of the Levant and Maghreb, along with the South Caucasus, Balkans, and Central Asia.
Title: Baklava
Content:   In Turkish cuisine, baklava is traditionally made by filling between the layers of dough with pistachios, walnuts or almonds (in some parts of the Aegean Region). In many parts of Turkey, baklava is often topped with kaymak or ice cream. In the Black Sea Region hazelnuts are commonly used as a filling for baklava. Hazelnuts are also used as a filling for the Turkish dessert Sütlü Nuriye, a lighter version of the dessert which substitutes milk for the simple syrup used in traditional baklava recipes. Şöbiyet is a variation that includes fresh cream in the filling, in addition to the traditional nuts. The city of Gaziantep in southeast Turkey is famous for its pistachio baklava. The dessert was introduced to Gaziantep in 1871 by Çelebi Güllü, who had learned the recipe from a chef in Damascus. In 2008, the Turkish patent office registered a geographical indication for Antep Baklava, and in 2013, Antep Baklavası or Gaziantep Baklavası was registered as a Protected Geographical Indication by the European Commission. Gaziantep baklava is the first Turkish product to receive a protected designation from the European Commission.
Title: Israeli cuisine
Content:  used in a variety of pies and pastries. Labneh is a yogurt-based white cheese common throughout the Balkans and the Middle East. It is sold plain, with za'atar, or in olive oil. It is often eaten for breakfast with other cheeses and bread. In the north of the country, labneh balls preserved in olive oil are more common than in the central and the southern parts. Adding spices like za'atar, dried oregano or sumac and herbs like thyme, mint or scallions is common when preserving the labneh balls. It is especially common to eat them during breakfast because meat is usually not eaten in the morning.  Tzfat cheese, a white cheese in brine, similar to feta, was first produced by the Meiri dairy in Safed in 1837 and 

Question: what is the word for clarified butter in the balkans and middle east?
Answer: smen.