Moroccan · Breakfast
Argan Oil Breakfast Dip (Khobz b'Argan)
In the argan country of the Souss, breakfast is often nothing more than warm bread dipped into a saucer of pure roasted argan oil, sometimes with a little honey stirred through. The oil's toasted, hazelnut-like flavour is remarkable on its own — this is the everyday way southern families eat the region's most famous product first thing in the morning.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Serves
- 2
- Level
- Easy
Ingredients
- 5 tbsp culinary (roasted) argan oil
- 1–2 tbsp honey (optional)
- Warm khobz or country bread, to serve
- A small pinch of salt (optional)
- A handful of whole almonds, to serve
- A wedge of fresh cheese (jben), optional
- Mint tea, to serve
Method
- 1
Warm the bread
Warm the bread until soft and fragrant so it drinks up the oil rather than sitting on top of it.
- 2
Pour the oil
Pour the argan oil into a shallow saucer, deep enough to dip a torn piece of bread into.
- 3
Sweeten if you like
For the sweet version, swirl a spoon of honey through the oil, or keep a separate saucer of honey alongside.
- 4
Dip and eat
Tear the warm bread, dip into the argan oil, add a corner of honey if using, and eat with hot mint tea.
Chef's tips
- Use culinary argan oil — deep amber and nutty from roasted kernels, not the pale unroasted cosmetic oil.
- Keep the oil unheated; argan is best raw, its delicate roasted flavour dulls if you cook it.
- A tiny pinch of salt in the oil makes the nutty flavour pop for a savoury breakfast.
Frequently asked questions
Is culinary argan oil the same as cosmetic argan oil?
No. Culinary argan oil is pressed from roasted kernels and has a rich, nutty, toasted flavour. Cosmetic argan oil is unroasted, milder and meant for skin and hair.
How should I store argan oil?
Keep it in a cool, dark cupboard, tightly closed. It is best used within a few months of opening, as its delicate flavour fades and it can turn over time.