Amlou

What we know so far

Amlou is the Amazigh spread of the Souss, where the argan trees grow: roasted almonds ground to a butter and beaten with culinary argan oil and honey until it runs thick and glossy, the colour of dark caramel. It is the breakfast and tea-time dip of Agadir and Essaouira, eaten with bread, msemen or baghrir and offered to guests with mint tea; the traditional version is looser than a paste, and argan oil is the whole point. It is now sold in jars across Morocco and abroad, but the home version takes fifteen minutes.

The draft was written from 2 published sources and holds 5 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting