Amlou – Argan Oil Dip Recipe
This classic dip originating in Morocco, combines argan, almonds and honey to be used in a plethora of ways. There are a number of ways to do it, but here is our method that we absolutely love:
.5 lbs of Roasted Marcona
(substitute with almonds if you don’t have)
.5 cup argan oil
.3 cup raw honey
Grind the almonds (or buy ground almonds) to a pulp with a mortar and pestle. You can use a food processor if you want as well but the mortar and pestle is the traditional version.
Add argan oil to the almond mix gradually by pouring it very solowly over it. This can also be done by pouring it slowly into the food processor. The end result – Amlou, is very thin and easy to pour however if you do prefer a more dense consistency then use less oil then this calls for in the ingredients.
Next, add warm honey to the mix. Add or subtract the amount depending on how sweet you want it. The traditional way of warming honey (if all natural) is to warm it in hot water whilst still in the jar.
The people of Morocco serve Amlou on a plate and is normally served along side the following:
- pita bread
- regular bread
Once you try it you will love it! It is a great way to accompany your afternoon tea or a snack and can spice up any party.