INGREDIENTS Makes about 400 ml
- 250 gr roasted unpeeled almonds
- 80 ml argan oil
- 80 ml honey
- ½ teaspoon flaky salt, such as maldon
- Generous sprinkle of cinnamon (optional)
MEHTOD
• Grind the roasted almonds in a food processor until finely ground and transfer in a medium sized bowl.
• Gradually add the oil to the ground almonds and stir until smooth. Then gradually add the honey and combine all the ingredients until smooth. Season with salt and cinnamon.
• Serve as a spread on top of anything you fancy; bread, msemen, baghrir, pastries… Top with fruits or chocolate and don't forget to make a pot of Moroccan mint tea!
Notes
• Amlou is traditionally more liquid and doesn’t have a “paste like” consistency. I prefer to keep it as a paste, since I like my amlou as a spread rather then a dip. If you would like a thin amlou use 120 ml argan oil instead of 80 ml.
• Tradionnally amlou doesn’t contain cinnamon and salt.
• Add more honey or sugar if you would like a sweeter amlou.
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