Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Amlou (أملو)
Created by Chef Zohra
A glossy Amazigh almond paste from the Souss, made with toasted almonds, real food-grade argan oil, and honey. Spread it on warm khobz, pass the jar, and make room at the table.
The almonds tell you first. They go into the pan pale and quiet, then little by little they deepen, smell warm and nutty, and become the whole backbone of amlou. If you grind them before they are properly toasted, the paste tastes flat. If you push them too dark, bitterness comes and sits at the table with you.
Ingredients
whole almonds
Quantity
300g
skin on or blanched
food-grade toasted argan oil
Quantity
120ml
plus more to loosen if needed
runny honey
Quantity
90g
or to taste
| Ingredient | Quantity |
|---|---|
| whole almondsskin on or blanched | 300g |
| food-grade toasted argan oilplus more to loosen if needed | 120ml |
| runny honeyor to taste | 90g |
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