Amlou - Moroccan Almond & Argan Oil Dip Recipe
A classic Moroccan dip that combines argan oil, almonds and honey usually served for breakfast or duriing afternoon tea. In this recipe, we used the classic Spanish almond called Marcona almonds. But you can make the recipe using California almonds -- although you might need to adjust the oil and honey ratios to get the consistency and flavor you want. Many recipes call for unroasted almonds -- and then have salt added. We use roasted almonds with the salt already included.
Argan oil is the key to this dish. Argan oil is a classic oil only produced in Morocco. You can substitute a good olive oil, but the flavor will be different. Still good, but different.
Traditionally you would use a mortar and pestle to crush the almonds to a paste, but you can also use a meat grinder or a food processor. If you use a food processor, you might need to adjust the other ingredients to get the appearance and consistency that you want.
1/2 pound roasted marcona
or regular almonds
1/2 to 2/3 cups argan oil
1/3 cup raw honey
Grind the toasted almonds as finely as possible with a mortar and pestle, or in a food processor on high speed.
Gradually add the argan oil into the almonds, a spoonful at a time or in a very slow trickle. You can do this by hand or in the food processor on the lowest speed. Amlou is traditionally very thin. But if you like a thicker consistency, then add less oil.
Gradually add the honey, tasting to your sweetness preference. If you are using a naturally solid honey, you can warm the honey in a warm water bath first to get it into its liquid state.
Serve amlou on a small plate or dish with pita bread for dipping. It's a perfect accompaniment to your afternoon tea.