Amlou

أملو

“Argan oil, almond and honey — liquid luxury from the Souss.”

Prep 20 min · Cook 0 min · Serves 8 · Difficulty Easy · Origin: Souss Valley, southern Morocco (Berber tradition)

Amlou is the Moroccan equivalent of peanut butter — but made with toasted almonds, pure argan oil, and honey, it is infinitely more complex and more precious. The argan oil gives it a distinctive woody, slightly bitter richness that is unlike any other oil in the world. Amlou comes from the Souss valley in southern Morocco, where the argan tree (Argania spinosa) grows and where Berber women's cooperatives press the oil by hand. It is eaten for breakfast spread on msemen or khobz, or eaten by the spoonful as a fortifying snack.

Ingredients · Serves 8

• blanched almonds200 g
• pure culinary argan oil (not cosmetic)4 tbsp
• honey (dark, wild honey is best)3 tbsp
• saltpinch

The Recipe

1. 1.Toast almonds in a dry pan over medium heat, stirring, until deep golden — about 8 minutes. They should smell nutty, not burnt.
2. 2.Cool completely, then grind in a food processor until they form a thick paste (like almond butter).
3. 3.Add argan oil and blend until smooth and pourable.
4. 4.Add honey and a pinch of salt. Blend briefly to combine.
5. 5.Taste — it should be nutty, slightly bitter from the argan, sweet from the honey. Adjust to your preference.
6. 6.Store in a jar at room temperature for up to 2 weeks.

Chef's Tips

• Culinary argan oil is different from cosmetic argan oil — make sure you buy the right one (it is darker and much more flavourful).
• Toasting the almonds properly is the key step — pale almonds make bland amlou.
• In the Souss region, amlou is traditionally made by grinding the almonds on a stone mill — the heat of the stone adds another layer of flavour.