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A Recipe for Amalou

Amalou is a creamy almond paste made with honey that’s spread onto breads (and fried breads) in Morocco. Amalou could almost be considered Morocco’s answer to American peanut butter, had not amalou come first. It originated in the south, but its popularity quickly spread throughout Morocco, most often making its appearance at the breakfast table.

Did You Know . . .

. . . that amalou is traditionally made with argan oil? Argan trees are grown in the south, which is why this delicious spread traces its origins to those regions of Morocco.
Ingredients
  • 1/2 pound blanched almonds
  • 1/2 cup walnut or argan oil
  • 1/2 teaspoon salt
  • 1/2 cup thick honey
Procedure
  1. Brown the almonds in a little of the walnut oil in a skillet over medium-high heat. Remove from heat, drain, and pulverize them in a blender or food processor with the rest of the oil and the salt.
  2. When the mixture is smooth and creamy, spoon the honey into the blender and continue blending for 20 seconds. Pour the amalou into a stoneware crock and store in a cool place.
Preparation Time: 15 - 20 minutes
Servings: About 2 cups
Source: Couscous and Other Good Food from Morocco, by Paula Wolfert
Submitted to Caravan Cuisine by: Amanda Jones

Amalou is a creamy almond paste made with honey that’s spread onto breads (and fried breads) in Morocco. Amalou could almost be considered Morocco’s answer to American peanut butter, had not amalou come first. It originated in the south, but its popularity quickly spread throughout Morocco, most often making its appearance at the breakfast table.

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This entry was posted to Caravan Cuisine on Thursday, August 25th, 2011 at 7:53 am and is filed under Accompaniments.

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