Moroccan · Condiment
Classic Amlou (Argan & Almond Spread)
The Berber 'Nutella' of the Souss region — toasted almonds ground with fragrant argan oil and honey into a nutty, pourable spread. Amlou is breakfast on warm bread, and a true taste of southern Morocco.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Serves
- 12
- Level
- Easy
Ingredients
- 250 g whole almonds
- 4-5 tbsp culinary argan oil
- 3 tbsp honey
- Pinch of salt
Method
- 1
Toast the almonds
Toast the almonds in a dry pan or 180C oven for 8 minutes until golden and fragrant. Cool.
- 2
Grind
Blend the almonds to a thick paste, scraping down, until the natural oils release.
- 3
Emulsify
With the motor running, pour in the argan oil, then the honey and salt, until smooth and pourable.
- 4
Store
Decant into a jar. It keeps at room temperature for weeks; stir if the oil separates.
Chef's tips
- Use culinary (roasted) argan oil, not cosmetic argan oil — they are different products.
- For a smoother spread, blend longer; for rustic amlou, leave a little texture.
Frequently asked questions
What is amlou eaten with?
Traditionally spooned onto warm khobz or msemen at breakfast, drizzled with extra honey. It is also good on pancakes or stirred into porridge.
Can I substitute the argan oil?
Argan is what makes amlou distinctive, but a neutral nut oil or light olive oil works as a stand-in — the flavour will simply be different.