Amlou (amlu) is a traditional spread from the Amazigh (Berber) communities of southern Morocco's Souss region, made from argan oil, almonds, and honey.
Velvety and pourable, it floods the mouth with deep roasted-almond richness and the distinctive toasty, faintly nutty perfume of argan oil. Honey rounds it into a mellow sweetness that clings warmly to bread.
Grinding toasted almonds ruptures their cells to release oil, turning them into a fluid paste that argan oil thins further into a spreadable emulsion. Honey adds sweetness and helps stabilize the mixture against separation.
Variations
with roasted peanuts instead of almonds, with cinnamon, with extra honey, savory low-honey versions, with mixed nuts
On the Palate
Where Amlou sits in the Moroccan flavor cloud
Ingredients
Serves 10How it's made
8 steps · 15 min
- 18 min
Toast the almonds in a dry pan or oven until golden and fragrant, then let them cool slightly.
Watch outToast the almonds only to pale gold and nutty-smelling — past that they turn bitter and the paste tastes scorched.
- 22 min
Grind the warm toasted almonds in a food processor or stone mill until they release their oils.
Watch outKeep grinding past the crumbly stage until the almonds glisten and start to clump — that's the oil breaking free.
- 32 min
Continue grinding until the almonds turn into a smooth, loose paste.
- 41 min
Pour in the argan oil gradually while blending to loosen and emulsify the paste.
Watch outDrizzle the argan oil in slowly — pour too fast and the paste slackens into a greasy pool instead of a smooth cream.
- 51 min
Add honey to taste and blend until the mixture is glossy and pourable.
- 61 min
Add a small pinch of salt to sharpen the flavors if desired.
- 71 min
Adjust the texture with more argan oil or honey until it falls smoothly from a spoon.
Watch outIt's right when a spoonful slides off in a slow ribbon — stiff means more oil, runny means more grinding or honey.
- 81 min
Transfer to a jar and serve at room temperature with bread, baghrir, or msemen.
