Amlou – Morocco’s Most Delicious Secret Spread

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Amlou – Morocco’s Most Delicious Secret Spread



If Morocco had to choose just one spread to represent its soul, it would be Amlou. This rich, nutty, slightly sweet almond spread is a must-have in Berber households and across Moroccan tables — especially during breakfast or tea time.

It’s not just food. It’s comfort. It’s tradition. And it’s all Moroccan.

What is Amlou?

Amlou is a smooth, velvety blend of roasted almonds, pure honey, and argan oil. That’s it — just three ingredients, but together they create something unforgettable.

When I think of Amlou, I picture warm bread fresh off the pan, a hot glass of mint tea, and the generous dip of that fluffy bread into this golden-brown delight. It’s one of those flavors that brings you home no matter where you are.

How I Make Amlou at Home

I start with good-quality almonds. I roast them until they’re golden and fragrant — the scent alone could make you hungry. Once they cool, I grind them finely. Not too coarse, not too smooth. Just right.

Then comes the argan oil — the edible kind, with its distinct nutty taste that sets Amlou apart from anything else. I mix it in slowly until the paste is silky. Finally, I stir in some natural honey to balance the nuttiness with just the right touch of sweetness.

The result? A golden spread that melts in your mouth and makes every bite feel like a little celebration.

How We Eat It

Amlou is often enjoyed with Msemen, Baghrir, fresh khobz, or even just a spoon! It’s especially loved during breakfast or served to guests as a sign of hospitality. In many Berber homes, it's brought out on special occasions — or simply because someone asked for it with a smile.

Some people use it as a dip, others as a spread. Personally, I love it both ways. And it pairs perfectly with mint tea — that’s a combo you won’t forget.

Amlou Is 100% Moroccan

Let’s be clear — Amlou is not just a spread. It’s a reflection of Berber culture, Moroccan ingredients, and generations of tradition. It’s uniquely ours — made with argan oil, which only grows in Morocco, and rooted in Amazigh culinary heritage.

No other country can claim it, borrow it, or rename it. Amlou is as Moroccan as the red earth of the Souss valley where the argan trees grow.

A Taste of Tradition

Making Amlou is more than blending ingredients. It’s a ritual — from selecting the almonds to smelling the roasted nuts, to pouring that golden argan oil with care.

If you’ve never tried it, you’re in for a real treat. And if you have, you already know — once you taste Amlou, you’ll never forget it.

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