Sweets & pastries
Amlou
أملو · amlou
Amlou is a rich, thick paste made from roasted almonds ground with argan oil and honey, originating in the Souss valley of southern Morocco, home to the argan tree. Nutty, sweet and deeply aromatic, it's spread onto warm bread at breakfast much the way peanut butter is used elsewhere, and it has become one of Morocco's best-known culinary exports.
- Origin
- Souss valley (Essaouira, Agadir region)
- Type
- Almond and argan oil spread
- Eaten at
- Breakfast, with bread and tea
- Key flavour
- Roasted almond, argan oil, honey
What Amlou is
Roasted almonds are ground slowly, often in a traditional stone grinder, until they release their oils and turn into a thick paste, which is then blended with argan oil — pressed from the kernels of Morocco's native argan tree — and sweetened with honey.
The result is a dense, nutty, faintly sweet spread with the distinctive earthy, toasted character of argan oil running through it, closer in texture to a rough nut butter than a smooth jam.
Origin & story
Amlou comes from the Souss valley in southwestern Morocco, the only place in the world where the argan tree grows wild, and it reflects the Berber (Amazigh) culinary tradition built around that unique oil — traditionally pressed by hand by women's cooperatives in the region.
Once a regional specialty, amlou has become one of Morocco's most recognisable food exports, sold in jars well beyond the Souss and increasingly familiar to visitors as a souvenir alongside argan oil itself.
Key ingredients at a glance
- Roasted almonds
- Argan oil
- Honey
- A pinch of salt, in some versions
This is a flavour snapshot, not a recipe.
When & how it's eaten
Amlou is spread thickly onto warm bread, most often at breakfast, alongside olive oil, honey and mint tea or coffee — a simple, rich start to the day.
It also appears as a dip for msemen or khobz at afternoon tea, and jars of it are commonly bought as gifts or souvenirs.
Regional variations
Some versions use peanuts or a peanut-almond mix as a cheaper substitute for pure almond amlou; the honey-to-oil ratio and how finely the almonds are ground vary by producer.
It's often sold and eaten alongside pure argan oil and roasted argan-oil-dressed dishes as part of the same Souss valley culinary tradition.
Where to try it in Marrakech
Amlou is widely available at Marrakech's souks and grocers, often sold by women's argan oil cooperatives; breakfast spots serving a full Moroccan breakfast will usually include it as an option.
A Marrakech breakfast tour is a good way to try it fresh alongside other breakfast spreads — read more about argan oil and the Souss valley in the guides.
Frequently asked questions
What is amlou made of?
Roasted almonds ground with argan oil and honey into a thick, nutty spread, originating in Morocco's Souss valley.
What does amlou taste like?
Nutty and sweet, with the distinctive earthy, toasted flavour of argan oil running through it — often compared to a rustic, less smooth peanut butter.
How is amlou traditionally eaten?
Spread on warm bread at breakfast, alongside olive oil, honey and mint tea or coffee.