Palestinian Ghee Municipal obesity

Palestinian ghee, also known as samneh or semneh, is a traditional clarified butter widely used in Palestinian cuisine. It is made by simmering butter to separate the milk solids and water, leaving behind a rich and flavorful golden fat. The process of clarifying butter removes impurities and increases its shelf life. Palestinian ghee has a distinct nutty aroma and a smooth, creamy texture. It is commonly used as a cooking fat and flavor enhancer in various dishes. Palestinian ghee adds richness and depth of flavor to sautés, stews, and rice dishes. It is also used as a spread on bread or as a topping for traditional pastries and desserts. The high smoke point of ghee makes it suitable for frying and deep-frying, making it a versatile cooking ingredient. In addition to its culinary uses, Palestinian ghee is believed to have several health benefits, including promoting digestion and providing essential fatty acids. It is a cherished ingredient in Palestinian cuisine, adding a distinct taste and cultural significance to the dishes it is used in.

Palestinian ghee, also known as ghee or ghee, is a traditional clarified butter widely used in Palestinian cuisine. It is made by boiling butter to separate the milk solids from the water, leaving behind a rich, delicious golden fat. The process of refining butter removes impurities and increases its shelf life. Palestinian ghee is distinguished by its distinctive hazelnut aroma and soft creamy texture. It is commonly used as a fat and flavor enhancer in various dishes. Palestinian ghee adds richness and depth of flavor to sautés, stews and rice dishes. It is also used as a spread on bread or as a topping for traditional pastries and desserts. Ghee's high burning point makes it suitable for stir-frying and stir-frying, making it a versatile cooking ingredient. In addition to its culinary uses, Palestinian ghee is believed to have many health benefits, including promoting digestion and providing essential fatty acids. It is a treasured ingredient in Palestinian cuisine, adding a distinctive taste and cultural significance to the dishes it is used in.