Amlou — almond, argan & honey
The 'Berber Nutella' of the Souss — roasted almonds, argan oil, raw honey. Three ingredients, one marvel.
Amlou is the treasure of the Berbers of the Souss, in southern Morocco — the homeland of the argan tree. Roasted almonds ground to their oil, food-grade argan oil with its toasted-hazelnut flavour, honey to bind: a spread of rare richness, spread on bread or eaten by the spoon.
It is also a peak of nutritional ingenuity: almond for mineral and vitamin E, argan for its precious fats, honey for living energy.
Ingredients
- 250 g almonds (ideally peeled)
- 8 to 10 tbsp food-grade argan oil (toasted)
- 3 to 4 tbsp raw honey
- 1 pinch of fleur de sel
Method
- 1
Gently roast the almonds in a pan or oven (150°C) until golden and fragrant — without burning them.
- 2
Blend at length in a food processor: they go from powder to paste, then release their oil into a supple purée.
- 3
Add the argan oil in a stream, blend to bind, then the honey and fleur de sel.
- 4
Taste and adjust: more argan for fluidity, more honey for sweetness. The paste firms slightly as it cools.
The tip
Food-grade argan oil — toasted, not to be confused with cosmetic argan — makes all the difference: its roasted-hazelnut taste is the signature of amlou. Keep in an airtight jar for a few weeks.
Where I find it
Almonds: Jurassic Fruit. Food-grade argan oil and raw honey: small producers.
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