← Nouns Cooking · Moroccan

Ingredients

• 250 g whole almonds, skin on
• 80 ml Argan oil (culinary, toasted)
• 4 tbsp Honey
• 1 pinch Salt

Method

1. Heat the oven to 180°C (350°F) and roast the almonds on a tray for 12–15 min, until fragrant and light brown inside when you break one open. Leave to cool for 10 min.
2. Grind the almonds in a food processor for 3–5 min, stopping to scrape down the sides, until they turn into a runny, oily butter. Rest the motor if it gets hot.
3. With the motor running, drizzle in the argan oil, then the honey and salt, and blend until silky and pourable.
4. Taste, adding more honey if you like, and spoon into a clean jar. Serve with bread, msemen or baghrir.

Tips

• Contains almonds. Buy culinary (toasted) argan oil, not the cosmetic kind; roasted walnut or peanut oil is the closest swap.
• Keep it in a cool cupboard for 2–3 weeks; stir if the oil separates.

Sources

Written in our own words after cross-checking these recipes:

Amour de Cuisine Cooking With Alia SBS Food