Rabat – The perfect combination of argan oil , ground almonds and honey is an ideal accompaniment to baghrir, bread, or anything you choose. Better than Nutella, or peanut butter, Amlou is a must for every kitchen.
Argan oil, which is produced predominantly in southern regions of Morocco, is a key ingredient in today’s sweet, and nutty delicacy.
The oil with its distinctive, nutty taste can be used in salads, tagines, and simply for dipping bread, however, when mixed with ground almonds it’s positively addictive.
Most commonly found in the Souss region, known for its abundance of Argan trees, argan oil can be purchased throughout Morocco in souks, hanouts, cooperatives, and even supermarkets.
A sweet paste or dip, Amlou is a delicious addition to any breakfast table and goes particularly well with baghrir, hersha, msmen, or bread. I have to admit, I even eat it on its own with a spoon when no one’s looking!
Amlou is made at home by women using a stone mill to grind almonds, then they add argan oil and honey to form cohesive paste or dip. but anyone can make it without the stone mill by using a food processor to crunch the almonds into a silky-smooth paste.
Once you know how to make Amlou, you’ll have no need for chocolate spread, nutella, or peanut butter.
Just a few basic ingredients: :
500 grams of almonds
250ml of argan oil
125ml of honey
Here’s how you mix it: :
Put the almonds on a baking sheet and roast it in the oven for 15 minutes or until crunchy and golden brown.
Let the roasted almonds to cool a little bit.
Grind the almonds very well using a food processor until they are powdered, then add oil and while blending until you get a smooth and cohesive paste.
Add honey and mix well then keep it in a covered jar in a drey and cold place. For those who prefer a less sweet flavor, hold back on the honey.
Shake or stir the amlou before every serving. Taste the nutty, sweet deliciousness and enjoy!
Read also: How to Make a Moroccan Lamb and Vegetable Tagine
