Amlou
"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."
- Ready In:
- 15mins
- Ingredients:
- 3
- Serves:
-
3-4
ingredients
directions
- Use a mortar and pestle to reduce the roasted almonds to a very fragrant paste.
- Keep pounding and rubbing, slowly adding the oil in a thin but steady stream just like when making mayonnaise.
- Repeat the same technique to add the honey.
- Dip bread in it, spread it on bread, drink it, use it as a facial mask, dip the horns of your croissant in it -- and faint from unbearable pleasure.
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Reviews
-
Yes, Morocco is close to heaven, and so is amlou!
RECIPE SUBMITTED BY
I'm just a random guy with a true passion for food and a droll sense of humor. I'm a self taught, or maybe only self thought, amateur chef. I did work, however, for an hotel restaurant at the salad station for about a year. I'm French-Canadian, from Montreal, which makes me twice as interesting as any other kind of French. Err... okay, in facts it just makes me fluent in both French and English. I mostly cook every day meal for me and the guy who's been mine for the past eight years. However, since I have a new flat since May 1rst, with new stove and fridge, double the space I had before in my kitchen and more pantry space that I can fill (well, that will be taken care of quickly) I'll start hosting dinner parties again, baking like crazy again, canning, freezing, and doing to food all the crazy things you can do to it.
