Cut the butter into small pieces and place in a heated pot. Add the salt and let the butter melt for about 20 mins or until completely melted.
As the butter continues to cook on low heat, remove the white particles formed on the surface of the butter. Continue the process until no more white foam is formed on the top of the melted butter. This technic gets ride of the whey and the water the butter contains allowing it to be preserved for a long time.
Add the oregano and cook on very low heat an extra 5 mins.
Pass the clarified butter through a coffee filter and pour the SMEN obtained into a mason jar, close it and let it cool. The clarified butter will thicken.
The Smen can be stored in the refrigerator or in a cupboard away from light and heat. As time goes by, the clarified butter will develop a stronger taste due to the lactofermentation process. You can keep SMEN for more than a year and add it to your tagines and couscous. Enjoy!