About This Dish
A luxurious Berber spread made from toasted almonds, argan oil, and honey — often called Morocco's Nutella. Amlou is indigenous to the Souss region of southwest Morocco, where argan trees grow exclusively. The almonds are roasted and ground to a paste, then mixed with precious argan oil and local honey to create a rich, nutty spread with an addictive flavor. It is served at breakfast spread on bread or msemen, drizzled over baghrir, or eaten by the spoonful as a nourishing snack. Amlou represents the culinary heritage of the Amazigh people.
Ingredients
- 300 g Blanched almonds
- 100 ml Argan oil
- 3 tbsp Honey
- pinch Salt
Instructions
- 1
Toast almonds in a dry pan until deep golden, about 8 minutes. Cool completely.
- 2
Grind almonds in a food processor until they release their oil and form a paste, about 5 minutes.
- 3
Add argan oil and honey. Process until smooth and spreadable.
- 4
Add a pinch of salt. Transfer to a jar.
- 5
Store at room temperature for up to a month.
Tips & Tricks
- Toast almonds until dark golden — the deeper the toast, the richer the flavor.
- Pure argan oil (culinary grade) is essential — cosmetic argan oil is different.
- Some families add peanuts for a more affordable version.
- Adjust honey to your sweetness preference.