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Argan oil
Argan oil
The guide of gastronomy of Morocco
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!... 27.3k 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.... 20.8k 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.... 13.7k views
| Where | When | |
|---|---|---|
| Street food, Homemade | Lunch, Dinner | |
| Taste | Price | |
| Spicy, Salty | Quite expensive | |
Berber tagine
Tajine chelhaoui
Tajines