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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!... 29.6k views
Where | When | |
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Street food | Breakfast, Tea break | |
Taste | Price | |
Sweet | Affordable | |
Almond paste with argan oil and honey
Amlou
It is the less noble version of Amlou, whose original recipe uses almonds. Here, almods are replaced with peanuts.... 22.7k views
Where | When | |
---|---|---|
Street food | Breakfast, Tea break | |
Taste | Price | |
Sweet | Cheap | |
Peanut paste with argan oil and honey
Amlou bkawkaw
Berber tagine in its preparation, is not different from a normal Moroccan tagine except the use of goat meat and argan oil.... 15.1k views
Where | When | |
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Street food, Homemade | Lunch, Dinner | |
Taste | Price | |
Spicy, Salty | Quite expensive | |