Amlou

Amlou is roasted almonds ground with honey and argan oil into a thick, nutty spread. Argan trees grow almost exclusively in a small region of southwestern Morocco, and amlou exists specifically because of that: the oil pressed from their kernels, distinctively rich and nutty, has no real substitute, which is exactly what makes this spread genuinely tied to that one part of the country.

What it really is

Roasted almonds grind down, traditionally between stones, into a coarse, oily paste, and argan oil works in gradually until the mixture loosens into a thick, spreadable consistency somewhere between nut butter and a rich sauce. Honey stirs through at the end for sweetness, though the balance leans savoury-nutty rather than sweet, with the argan oil's distinctive, slightly toasted flavour carrying through as the dominant note.

Argan oil is not interchangeable with any other nut or seed oil here. The oil's specific flavour, developed partly through the traditional roasting of the argan kernels before pressing, is what gives amlou its character — a version made with a generic almond or vegetable oil substitute produces a noticeably different, blander result.

How it's served

• At room temperature, spread on bread, especially for breakfast.
• As a dip, sometimes alongside msemen or other flatbreads.
• Rarely served as a standalone dish; it's an accompaniment rather than a meal on its own.

How to write it on the menu

• Flag the almonds.
• It's naturally vegan and vegetarian.
• Say that real argan oil is used, since it's the ingredient that defines the dish and some cheaper versions substitute a different oil.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.