Amlou is a chunky paste made with argan, almond or peanut oil, and sometimes honey or sugar. It is a popular food among Berbers and is difficult to obtain outside of Morocco. Argan oil, which is used to make amlou, is an important export of Morocco and has both culinary and cosmetic uses. Amlou can be prepared at home and is typically used as a spread for bread or crackers.
Amlou is a chunky paste that some people have compared to tahini or peanut butter. It is made with argan, almond or peanut oil and sometimes honey or sugar. The food is popular among the Berbers, originating in the argan oil-producing region of Morocco, and has also been adopted by some surrounding cultures. Amlou can be difficult to obtain outside of Morocco, due to limited demand, and is best sought after in African specialty shops, which may be able to order amlou if they don’t stock it.
Argan oil is an extremely important export of Morocco. It comes from the argan tree, a gnarled tree that flourishes in the arid and harsh conditions of Morocco. The tree produces drupes, seeds covered in a thick, fleshy layer that must be removed before they can be cracked and pressed for argan oil. The oil has both culinary and cosmetic uses, as it is rich in vitamins and minerals. Taken straight, argan oil has a nutty aroma and flavor that reminds some people of hazelnuts.
To make amlou, nuts such as almonds are ground with argan oil to make a nut butter. The amlou is often deliberately left chunky, so the nut butter isn’t fully ground. In some regions, amlou is sweetened, usually with the addition of honey. Once this is done, amlou is tightly closed in containers which should be kept in a cool, dry place until ready to use. Once opened, amlou does not need to be refrigerated unless the weather is extremely hot.
Amlou can be prepared at home, if argan oil is available. Cooks should look for food grade argan oil, as sometimes cosmetic argan oil contains stabilizers that can be harmful to consume. The almonds should be toasted before being poured into a blender or mortar and slowly ground with the argan oil, with the honey drizzled as the mixture is ground, if desired. For a more traditional amlou, stop before the nuts become an evenly textured paste or continue grinding to create a creamy, signature nut butter.
The classic use of amlou is as a spread for bread or crackers, much like peanut butter. It can also be offered as a dip. Some Berbers use amlou in baking, especially sweetened amlou, with the argan oil adding a unique flavor to the familiar Middle Eastern combination of almonds and honey. Amlou is also excellent in crepes and can be used in the same way as a Nutella spread.
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