Homemade amlou recipe, step by step (with almonds and with peanuts)

Amlou is the traditional spread that brightens breakfast in the Souss, Chiadma and all over the south. Here is how to make it at home, with almonds or with peanuts. To learn more about its origin, read what is amlou?

Ingredients

• 500 g almonds (beldi almonds have more flavour)
• 200–250 ml culinary argan oil
• 100–150 g honey (to taste)
• A pinch of salt (optional)

These amounts are a guide: some like it thick, others runnier.

Method

1. Roast the almonds in the oven at medium heat until golden inside, stirring from time to time. Don’t let them burn: burnt almonds make bitter amlou.
2. Let them cool: hot almonds don’t grind well.
3. Grind them with a traditional stone mill or a strong food processor until they become a paste and start releasing their oil. Pause now and then so the machine doesn’t overheat.
4. Add the argan oil little by little while mixing until you reach the texture you like.
5. Add the honey, mix well and taste. Add more honey if you want it sweeter.
6. Fill a clean, dry jar and close it tightly.

Tips for great amlou

• The oil is the secret: culinary (roasted) argan oil gives real amlou its aroma. Cosmetic oil won’t work.
• The honey: a mild honey like orange blossom honey lets the almonds and argan shine. A strong honey covers them.
• Oil on top: it is normal for the oil to rise over time. Just stir.

Peanut amlou (budget version)

Same method, but replace the almonds with unsalted peanuts. Roast them and remove the thin skin before grinding. The taste is a little different, but delicious and kids love it.

How to eat it

• With warm beldi bread, baghrir, msemen and harcha.
• At breakfast with a glass of tea.
• In crêpes and desserts.

No time?

We have beldi almond amlou 700 g and peanut amlou, made the same traditional way, with cash on delivery.

Watch countryside recipes on video on our YouTube channel.