Tired of conventional dips straight out of a store shelf? Change things up with a Moroccan dip called Amlou (or Amalou in some places). It’s a sweet, tasty dessert dip that’s made primarily of toasted almonds, honey, and the much valued culinary Argan oil.
Amlou is extremely easy to make, and often makes an appearance along side dishes during breakfast and tea time. As a bonus for convenience, the recipe takes under half an hour to make, including preparation of ingredients as well as cooking. This recipe yields roughly two cups of amlou.
Here’s what you’ll need:
- Almonds – a cup and a half
- Culinary Argan oil – three quarters of a cup, roughly 180 milliliters
- Honey – three to four tablespoons, preferably warm
- Sugar – two tablespoons, granulated
- Salt – just a bit, about one eighth of a teaspoon
First, preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit. Take all the almonds and spread on a baking pan, then roast for ten minutes. Ensure that the almonds are sufficiently crunchy without being burnt.
Wait a few minutes for the almonds to cool down and then crush them. You may use the conventional mortar and pestle to beat down the almonds or you could use more modern methods like churning them in a high-speed food processor or running them through a meat grinder. If you choose the latter, processing the almonds twice will render a powdery paste.
Take the culinary Argan oil and stir into the almonds. For the best possible consistency, this is best done very slowly; add one spoonful of oil into the almond paste as you mix. Vigorously stir the paste together, or you can blend it all in a food processor on its lowest speed setting. Keep in mind that the amount of the oil you pour into the almonds is key to its usual thin consistency, though of course you’re welcome to experiment with your own preferences.
After you’ve added all the oil, introduce the honey, salt, and sugar as well. Adjust the sweetness as needed. When done, the amlou can be placed in a small plate and served directly.
The amlou can be served with all kinds of dessert items, such as sliced apples, crepes, and even bread. While it’s often used as an adjunct to desserts, it can also be used to add extra flavor to the main course.
If you have any amlou left over (or you’re planning to make some more for future use), store in a glass jar with a tight lid. Amlou can be stored up to two months, provided you place it in a cool, dark place. Remember to stir well before serving.