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The argan is an endemic tree of Morocco, specifically from the southern west region Essaouira-Agadir.

| There are two ways of extracting oil from the kernels of the argan tree: The cosmetic oil without roasting and cooking oil with roasting (roasting gives a stronger taste).
The Berber cuisine (the main population of the region is Berber) uses a lot the argan oil. Simply served with tea and bread for breakfast or for the preparation of the Berber tagine with goat meat. Argan oil is also an essential ingredient for the "Amlou" the Moroccan spread paste.


A spread thin and tasty, with almond paste, honey and argan oil. It is the local Nutella!... 15.8k views

Where When
Street food Breakfast, Tea break
Taste Price
Sweet Affordable
Almond paste with argan oil and honey
Amlou

Culinary preparations

It is the less noble version of Amlou, whose original recipe uses almonds. Here, almods are replaced with peanuts.... 11.2k views

Where When
Street food Breakfast, Tea break
Taste Price
Sweet Cheap
Peanut paste with argan oil and honey
Amlou bkawkaw

Culinary preparations

Berber tagine in its preparation, is not different from a normal Moroccan tagine except the use of goat meat and argan oil.... 7.1k views

Where When
Street food, Homemade Lunch, Dinner
Taste Price
Spicy, Salty Quite expensive
Berber tagine
Tajine chelhaoui

Meats
Tajines

The guide of gastronomy of Morocco

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