Amlou

Serves 2

This delicious nut butter is eaten for breakfast with matloa, baghrir, msemmen, etc. Use like any other nut butter (in sandwiches, smoothies, or with cut fruit).

Ingredients:

100 grams raw almonds
50 millilitres culinary argan oil
50 millilitres mountain honey (or the best honey you can get) Sunflower oil, for frying

Method:

Blanch the almonds and then fry in sunflower oil until golden. Place on a paper towel to cool completely and give them a rough chop before grinding in a high-powered food processor with the honey and argan oil. It’s as simple as that!

Notes:

• Swap out almonds for any other nut for different flavour. Add more or less honey to taste, or a pinch of salt or cinnamon or both. Adjust the oil and honey measurements for a thicker or thinner amlou; Moroccans prefer a thinner, runny amlou that is easily pourable.
• This delicious nut butter is eaten for breakfast with matloa, baghrir, msemmen, etc. Use like any other nut butter (in sandwiches, smoothies, or with cut fruit). For a Brazilian/Moroccan fusion treat, trying topping an acai bowl with amlou.

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