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Amlou – sometimes spelled amalou – is a delicious Moroccan dip made from toasted almonds, argan oil, and honey. It is very easy to make and usually served for breakfast or tea time, along with bread or traditional pancakes (beghrir). It is commonly used by certain Berber tribes of Morocco for pastry making. It was consumed by the nomads who crossed the desert and it is a famous aphrodisiac that is traditionally kept in the bedroom of those that could afford it and is a often given as a very special wedding gift to newlyweds.\r
Amlou is prepared through three main phases, the first phase consists of baking the almonds in the oven for 15 minutes until the almonds are crunchy and darkened but not burnt. Then, came the second phase that is about grinded the almonds after they cool a bit in a food processor or as it’s traditionally grinned with a stone mill that turns the almonds to a silky smooth paste-like consistency. And finally, slowly adding the argan oil along with sugar, honey and a pinch of salt in a third phase and Amlou would be ready to be served. It should kept for two months in cool, dark cupboard, stored tightly and covered in a jar and preferred to be shaken or stir before serving.

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