Amlou Food
AMLOU
I tasted, well in fact fed myself almost completely on, amlou during my trip to Morocco 2 years ago. It requires one hard to find ingredient, the argan oil which posess a very distinctive nutty taste. Say one was to make this recipe without argan oil I might, and I stress I only *might*, recommand grilled sesame oil but I would be very sad about the whole thing. The best is to dip freshly baked bread in amlou and drink mint tea with it... you'd think you'd died and went to heaven. Or Morocco, which is close enough.
Provided by gourmetronik
Categories Breakfast
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Use a mortar and pestle to reduce the roasted almonds to a very fragrant paste.
- Keep pounding and rubbing, slowly adding the oil in a thin but steady stream just like when making mayonnaise.
- Repeat the same technique to add the honey.
- Dip bread in it, spread it on bread, drink it, use it as a facial mask, dip the horns of your croissant in it -- and faint from unbearable pleasure.
Nutrition Facts : Calories 596.9, Fat 44, SaturatedFat 3.4, Sodium 2.1, Carbohydrate 43, Fiber 9.9, Sugar 30.9, Protein 18.5
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- Heat a frying pan and add the almonds and the salt. The amount of salt you use depends on how salty you would like the almonds to be. The goal is to give the almonds a light dusting of salt and giving them a lovely crunchy flavour.
- Continuously stir the almond in the salt until you can smell the nutty aroma emanating from them. Their hue would change too to a brighter brown. You can test my eating one to verify whether it’s toasted.
- Place the almonds in a sieve to get rid of the excess salt and give a good shake. The salt can be reused for cooking.
- After the nuts have cooled down, place them in a food processor. The more powerful the latter, the smoother the Amlou’s texture would be. Process the nuts as fine as possible.
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