Amlou is a traditional Moroccan spread made from toasted almonds, argan oil, and light honey. From a food perspective, it is one of the main ways that argan oil is made use of. It’s a rich and nutritious delicacy that’s often enjoyed at breakfast or as a dip with bread or pancakes. It has a distinctive shiny brown hue which is the perfect dip with semolina pancakes and harcha rounds.
It does not keep well so should be made fresh.
Ingredients
The classic version of amlou (300ml) is made with:
-
Toasted blanched and peeled almonds: Provide a nutty base and creamy texture. Need 225g.
- Coarse sea salt – a teaspoon
-
Argan oil: A rare and prized oil from the argan tree, native to Morocco; gives amlou its distinct earthy, roasted flavour. Use 120ml.
-
Honey: Adds sweetness and balances the richness of the nuts and oil. Moroccan honey should be light and cooks like to use orange blossom honey. The honey from rapeseed is too heavy and claggy.
How It’s Made
-
Almonds: Toast at 150C (Gas mark 2) in an oven to obtain them at their best – golden-brown.
-
Once cooled, they’re finely ground into a paste (traditionally using a stone grinder, pestle and mortar or with a food processor).
-
Argan oil is gradually added to create a smooth, spreadable consistency. Add 1 tablespoon at a time
-
Finally, honey is stirred in for sweetness. Add this once the oil has been incorporated to produce a creamy, very smooth paste. Store in earthenware pots at room temperature but in a cool part of the kitchen. Refrigeration causes separation.
Some variations may include spices like cinnamon or vanilla, but the basic version remains simple and natural. It is not great for storage so use in a month of making.
How It’s Served
-
Typically served with warm Moroccan flatbread or khobz.
-
Used as a dip or spread at breakfast or afternoon tea.
-
Often part of a Moroccan hospitality ritual, alongside mint tea.
Nutritional Profile
Amlou is high in healthy fats, vitamin E, and antioxidants, especially due to the argan oil. It’s energy-dense but made entirely of whole, minimally processed ingredients.
Cultural Significance
-
Originates from the Amazigh (Berber) communities in southern Morocco.
-
Argan trees grow almost exclusively in this region, and producing argan oil (by hand-cracking argan nuts) is often a women-led cooperative activity.
-
Amlou is sometimes called the “Moroccan peanut butter”, though it has a unique taste and texture.
Where to Find It
-
Available in Moroccan markets (souks), specialty stores, and increasingly in global health food stores.
-
You can also make it at home if you can source culinary-grade argan oil (important to distinguish from cosmetic argan oil, which is not edible).
In short: Amlou is a delicious, nutrient-rich Moroccan almond spread made with argan oil and honey. It’s deeply rooted in Berber culture and offers a unique flavour that reflects the terroir of southwestern Morocco.
Leave a Reply