Moroccan · Breakfast
Amlou (Argan, Almond & Honey Spread)
Amlou is southern Morocco's luxurious answer to nut butter — toasted almonds ground with roasted argan oil and honey into a glossy, pourable spread the colour of caramel. A Berber breakfast treasure from the Souss region around Agadir, it is scooped with warm msemen or bread and prized for the nutty, faintly smoky argan flavour.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 8
- Level
- Easy
Ingredients
- 300 g whole almonds (blanched or with skins)
- About 120 ml culinary argan oil (roasted, food-grade — not cosmetic)
- 3–4 tbsp honey, to taste
- Pinch of salt (optional)
Method
- 1
Toast the almonds
Toast the almonds in a dry pan or a 170°C oven until fragrant and lightly golden, then let them cool. Toasting deepens the flavour and helps them release their oil.
- 2
Grind to a paste
Grind the cooled almonds in a food processor (traditionally a stone mill) until they break down and turn into a thick, oily paste. Be patient — it goes from powder to paste as the almond oil releases.
- 3
Add argan and honey
With the machine running, pour in the argan oil, then the honey and a pinch of salt, until you have a smooth, glossy, pourable spread. Adjust honey and oil to the texture you like.
- 4
Store and serve
Spoon into a clean jar. Serve at room temperature with warm msemen or bread. It keeps for weeks; the oil may separate, so stir before serving.
Chef's tips
- Use genuine culinary (roasted, food-grade) argan oil — cosmetic argan oil is not for eating and tastes wrong.
- Toast the almonds first; raw almonds make a flat, dull amlou.
- Grind long enough for the almonds to release their own oil, then loosen to a pourable consistency with the argan.
Frequently asked questions
What is argan oil and where does it come from?
Argan oil is pressed from the nuts of the argan tree, which grows almost only in southwestern Morocco around Agadir and the Souss valley. The roasted, food-grade version has a rich, nutty, faintly smoky flavour used in amlou.
What do you eat amlou with?
It is a breakfast spread, scooped or dipped with warm msemen, khobz or crusty bread, alongside mint tea. Some also drizzle it over pancakes or stir it into porridge.
How long does amlou keep?
Several weeks at room temperature in a sealed jar, thanks to the oil and honey. The oil can separate on standing, so give it a stir before serving.