Moroccan Amlou Sauce (Nut and Argan Paste)
Amlou is the sweetness of southern Morocco, a paste that combines the intensity of toasted almonds, the creaminess of argan oil, and the roundness of honey. I remember mornings in Marrakech where we spread it on warm bread for breakfast. Speaking of essential spices in Moroccan cuisine, we often think of cumin, paprika, or saffron, but argan oil is another treasure that deserves a spot in your pantry. Simple to make, this sauce will instantly transport you under the Atlas sun. You'll see, once you taste it, you won't be able to do without it.
Ingredients
- Raw almonds200 g
- Pure argan oil6 tablespoons
- Orange blossom honey or liquid honey4 tablespoons
- Salt (optional)1 pinch
Nutrition
Instructions
- 1
Toast the almonds in a dry pan over medium heat, stirring constantly, until lightly golden and fragrant (about 5-7 minutes). Let them cool completely.
- 2
Blend the toasted almonds in a food processor or powerful blender until finely ground. Continue blending until they release their natural oils and form a smooth, creamy paste (this may take 5-8 minutes).
- 3
Add the argan oil and honey to the processor. Blend again until smooth, glossy, and homogeneous. If the paste is too thick, add a little more argan oil.
- 4
Taste and adjust: add a pinch of salt if you like the sweet-salty contrast. Transfer the amlou to an airtight glass jar.
- 5
Let it rest at room temperature for 2 hours to let the flavors meld. Store in the refrigerator for up to 2 weeks. Serve at room temperature with bread, crepes, or fruit.
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