🥄 How to Make Amlou – Morocco’s Beloved Almond and Argan Spread

-


🥄 How to Make Amlou – Morocco’s Beloved Almond and Argan Spread




If you’ve ever dipped warm bread into Amlou, you already know — it’s magic. This rich, nutty Moroccan spread is one of my absolute favorites, especially for breakfast or tea time. And yes, you can totally make it at home with just a few ingredients and a little love.

The Beauty of Simple Ingredients

Amlou is made from just three ingredients: roasted almonds, culinary argan oil, and natural honey. That’s it. But as always with Moroccan recipes, it’s all about how you treat those ingredients.

Roasting the Almonds

Start with raw almonds — not salted, not flavored. Spread them out and roast them until they turn a warm, golden brown and your whole kitchen smells like something special is coming. Let them cool completely before the next step.

Grinding to Perfection

Once cool, I grind the almonds. Some people go really fine, others keep a little texture — I like mine somewhere in the middle. I usually use a good food processor or blender. The almonds will turn into a paste that’s thick and a little oily — and honestly, you’ll be tempted to stop right there and eat it. But hold on, the best part is coming.

Adding the Argan Oil

Now for the Moroccan gold — argan oil. Make sure it's the kind made for eating, not cosmetic. I pour it in slowly, blending it with the almond paste until it becomes soft and spreadable. The texture should be rich but not runny. Think smooth, with a little natural oiliness.

Finishing with Honey

Last comes the honey. I add it spoon by spoon, mixing and tasting until it hits that perfect balance between nutty and sweet. Some like more honey, some less — it’s totally up to you. I like mine just sweet enough to feel like a treat, without overpowering the almonds and argan flavor.

How to Enjoy Amlou

Serve it with warm Msemen, Baghrir, khobz, or even on toast. It also makes a thoughtful gift — just spoon it into a little jar, tie some twine around the top, and you’ve got a piece of Morocco ready to share.

Pro tip: Store Amlou in a sealed jar at room temperature. Just give it a stir before using, as the oil can rise to the top.

Amlou Belongs to Morocco

This isn’t just a recipe — it’s a legacy. Amlou is deeply tied to Amazigh culture, to Moroccan soil, and to the unique argan trees that only grow here. No one else can claim it. It’s ours, and every spoonful tells that story.

Comments

Post a Comment

Popular posts from this blog

Amlou – Morocco’s Most Delicious Secret Spread

-
Image
Amlou – Morocco’s Most Delicious Secret Spread If Morocco had to choose just one spread to represent its soul, it would be Amlou . This rich, nutty, slightly sweet almond spread is a must-have in Berber households and across Moroccan tables — especially during breakfast or tea time. It’s not just food. It’s comfort. It’s tradition. And it’s all Moroccan. What is Amlou? Amlou is a smooth, velvety blend of roasted almonds , pure honey , and argan oil . That’s it — just three ingredients, but together they create something unforgettable. When I think of Amlou, I picture warm bread fresh off the pan, a hot glass of mint tea, and the generous dip of that fluffy bread into this golden-brown delight. It’s one of those flavors that brings you home no matter where you are. How I Make Amlou at Home I start with good-quality almonds. I roast them until they’re golden and fragrant — the scent alone could make you hungry. Once they cool, I grind them finely. Not too coarse, not too smooth....
Read more

🍴 Exploring Moroccan Food Markets – A Culinary Adventure

-
Image
 🍴 Exploring Moroccan Food Markets – A Culinary Adventure If you want to experience the true flavors of Morocco, there's no better place than the bustling food markets . Morocco’s markets are a feast for the senses — vibrant colors, tantalizing smells, and the lively energy of locals bargaining for the best produce. In this guide, I’ll take you through the best food markets Morocco has to offer, and how you can get the most out of your culinary adventure. 🏙️ Why Moroccan Food Markets Are a Must-Visit The food markets in Morocco aren’t just places to shop — they’re vibrant hubs of local culture. They are where Moroccans gather , where families meet, where street food vendors offer fresh snacks, and where chefs find their daily ingredients . These markets hold centuries of history, and each one has its own unique charm. What Makes These Markets Special: Fresh, local ingredients : From ripe dates to fragrant spices, the markets offer ingredients you won’t find anywhere else...
Read more

🥞 How to Make Moroccan Baghrir – Pancakes with a Thousand Holes

-
🥞 How to Make Moroccan Baghrir – Pancakes with a Thousand Holes Baghrir is one of those Moroccan foods that instantly brings comfort. Soft, spongy, and full of tiny holes, these pancakes are a breakfast staple and a symbol of Moroccan hospitality. The first time you make them, it feels like magic watching those holes appear as they cook. Making the Batter – Light and Smooth To prepare Baghrir, I use fine semolina, a little flour, and a touch of yeast. A bit of salt, maybe a pinch of sugar, and lukewarm water bring it all together. I blend the ingredients until the batter is completely smooth — no lumps allowed. Then, I let it rest until it starts to bubble and rise a bit. That’s when you know it’s ready. Cooking One Side Only – The Baghrir Secret Baghrir is cooked differently from other pancakes. You only cook one side. As the batter hits the pan, it begins to bubble and form holes — the more, the better! You don’t flip it. Just wait until it’s cooked through and the surface i...
Read more