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Created by Chef Zohra
A Souss glass for the hungry hour: ripe banana blended with amlou, cold milk, roasted almonds, argan oil, and honey until it drinks like breakfast and comfort together.
Amlou is the heart of this glass. Not just almond paste, not just sweetness, but the taste of the Souss: roasted almonds ground with culinary argan oil and honey until it shines and runs slowly from the spoon. Blend it with a ripe banana and cold milk, and it becomes a meal you can drink, rich enough to quiet the stomach and gentle enough for a tired afternoon.
The only real work is buying honestly. Culinary argan oil should smell nutty and clean, never perfumed, and the amlou should taste of roasted almonds before it tastes of sugar. Loosen the amlou with a splash of milk before you blend, because that lets the paste open into the drink instead of clinging stubbornly to the bottom. Then the blender does the rest.
This is not a ceremony dish from an old court kitchen. It's a contemporary Moroccan kitchen answer, quick, nourishing, and rooted in an Amazigh ingredient that carries its place clearly. Pour two glasses even if you think you need one. Une table, c'est une porte qu'on laisse ouverte, a table is a door you leave open.
Quantity
2
peeled and sliced
Quantity
3 tbsp
Quantity
350ml
plus more if needed
| Ingredient | Quantity |
|---|---|
| ripe bananaspeeled and sliced | 2 |
| amlou | 3 tbsp |
| cold whole milkplus more if needed | 350ml |
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