Amlou

Amlou

By
From
A Month in Marrakesh
Makes
480 g
Photographer
David Loftus

This North African equivalent of peanut butter can be bought in pâtisseries throughout Morocco, but is even easier to make at home. It can be made either chunky or smooth, just blend the almonds accordingly. It’s lovely on toast, drizzled on ice cream or stirred through yoghurt.

Ingredients

Quantity Ingredient
250g almonds
150ml argan oil
4 tablespoons clear runny honey

Method

  1. Place 250g almonds in food processor and blend to desired consistency. Transfer to a large bowl. Add 150ml argan oil and 4 tablespoons clear runny honey and combine mixture well. Spoon into a sterilized jar and keep for up to 2 months.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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