I tasted, well in fact fed myself almost completely on, amlou during my trip to Morocco 2 years ago. It requires one hard to find ingredient, the argan oil which posess a very distinctive nutty taste. Say one was to make this recipe without argan oil I might, and I stress I only *might*, recommand grilled sesame oil but I would be very sad about the whole thing. The best is to dip freshly baked bread in amlou and drink mint tea with it... you'd think you'd died and went to heaven. Or Morocco, which is close enough.