Amlou is the great treat of my childhood:
It is sort of a peanut butter and jelly Moroccan-style. The original spread is made with Argan oil, an insanely expensive and insanely delicious oil, from a tree called argan growing only in Morocco.
Complete, with the somewhat scatological trivia its cultivation is connected with: Insanely expensive, and spectacular!
But I am realistic and recommending olive oil as a very close second: This way, you’ll be sure to make Amlou more often, and it will still be fabulous and super nutritious! Talk about healthy— Amlou is a nutritional powerhouse, besides being fabulous, and a snap to make.
- 2 cups toasted whole unpeeled almonds (about 15 minutes in a preheated 325°F oven)
- 2∕3 cup extra-virgin olive oil, or argan oil if you are lucky enough to have some
- 2∕3 cup dark honey
- ½ teaspoon salt
Process all ingredients until smooth. If the sprread looks too thick to spread, add a little oil. Makes about 2 cups. Store the Amlou refrigerated in a glass jar.