Dishes

Sweet Treats

Amlou

الأملو

“Argan oil, peanut butter, and honey spread — breakfast heaven.”

Amlou

The Story

A creamy spread made with roasted almonds (or peanuts), argan oil, and honey. Amlou is spread on fresh bread or crepes at breakfast and served with mint tea. It's a traditional energy food of Berber mountain peoples.

Origin: Atlas Mountains, Morocco

Prep

5 min

Cook

10 min

Serves

Makes 1 jar (500ml)

Difficulty

Easy

Ingredients

Serves Makes 1 jar (500ml)

  • roasted unsalted almonds400g
  • argan oil (or tahini as substitute)200ml
  • honey3–4 tbsp
  • Pinch of salt

The Recipe

  1. 1

    In a food processor, pulse roasted almonds until finely ground but still slightly chunky.

  2. 2

    Add argan oil and honey. Pulse until combined into a creamy paste.

  3. 3

    Add salt to taste.

  4. 4

    Transfer to a clean jar. Seal and store at room temperature.

Chef's Tips

  • Homemade amlou lasts 2–3 weeks at room temperature.
  • Using raw almonds that you toast yourself creates a fresher flavor.
  • The oil may separate slightly — just stir before serving.

Did You Know?

Amlou is traditional food of Berber herders in the Atlas Mountains, made fresh in mountain kitchens. The combination of nuts, oil, and honey provides sustained energy for mountain work.

Find It In

Throughout Morocco

Pairs Well With

BreadCrepes (msemen)DatesBreakfast
Back to dishes
PLAN MY MOROCCO
Flavours

Amlou

الأملو

“Argan oil, peanut butter, and honey spread — breakfast heaven.”

Amlou

Prep 5 min · Cook 10 min · Serves Makes 1 jar (500ml) · Difficulty Easy · Origin: Atlas Mountains, Morocco

A creamy spread made with roasted almonds (or peanuts), argan oil, and honey. Amlou is spread on fresh bread or crepes at breakfast and served with mint tea. It's a traditional energy food of Berber mountain peoples.

Ingredients · Serves Makes 1 jar (500ml)

  • roasted unsalted almonds400g
  • argan oil (or tahini as substitute)200ml
  • honey3–4 tbsp
  • Pinch of salt

The Recipe

  1. 1.In a food processor, pulse roasted almonds until finely ground but still slightly chunky.
  2. 2.Add argan oil and honey. Pulse until combined into a creamy paste.
  3. 3.Add salt to taste.
  4. 4.Transfer to a clean jar. Seal and store at room temperature.

Chef's Tips

  • Homemade amlou lasts 2–3 weeks at room temperature.
  • Using raw almonds that you toast yourself creates a fresher flavor.
  • The oil may separate slightly — just stir before serving.
almaghrib.guidePLAN MY MOROCCO