Where it comes from
Amlou (amlu) is a traditional spread from the Amazigh (Berber) communities of southern Morocco's Souss region, made from argan oil, almonds, and honey.
On the plate
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.
How it works
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
Ingredients
Serves 10How it's made
8 steps · Show ↓15 min active
How it's made
8 steps · Show ↓- 18 min
Toast the almonds in a dry pan or oven until golden and fragrant, then let them cool slightly.
- 22 min
Grind the warm toasted almonds in a food processor or stone mill until they release their oils.
- 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.
- 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.
- 81 min
Transfer to a jar and serve at room temperature with bread, baghrir, or msemen.
