Culinary Argan Oil is golden brown colour and is used for cooking and eating. To produce this oil the Argan Nuts are first roasted. The oil produced from the Argan nuts then has the golden brown colour and delicious nutty flavour.
Argan Oil is an extremely healthy natural oil. I has about twice the tocopherol ( Vitamin E ) as olive oil (620 mg/kg vs. 320mg/kg).
It is also rich in linoleic acid which increases the production of prostaglandins 1 and thus is beneficial for people with rheumatologic conditions and cardio vascular problems. It is active in the maintainance and repair of the membrane that encloses the cells.
This e_Booklet contains a range of Argan Oil recipes and cooking suggestions which you may like to try. Argan Oil is generally used for its flavour rather than as a cooking/frying oil like Olive or sunflower oil.
It can be added to biscuit dough and cakes recopies, salad dressings, used as a simple dressing on pasta or even added to ice cream.
The most popular way to enjoy Argan Oil is as a dip. Simply pour onto a plate and eat with a good quality bread.
To buy the best culinary Argan Oil available or to watch our free video “How to make perfect Berber Bread” please click here or visit our website @ www.arganoildirect.com/
Our Favourite Recipes
Argan Oil with Bread
Amalou
Taraart Salad
Vermicelli Desert with Almonds, Cinnamon & Argan Oil.
Charmoula Fish Sauce
Houmus with Argan Oil
SWEETS & DESERTS
Argan Oil Honey Spread
¼ cup (4 servings)
Tastes great on oven fresh toast and French baguette.
Ingredients
2 tablespoon(s) Argan Oil
2 tablespoon(s) Honey
Preparation
Mix Honey and Argan Oil in mixing bowl.
Serve.
Toubkal Ice Cream with Argan Oil
Ingredients
Good quality Vanilla Ice Cream
Argan Oil
Honey
Honey
Flaked Almonds.
Preparation
Lightly roast some flaked Almond in a frying pan.
Place ice cream in a bowl and sprinkly heavily the roasted flaked almonds. Pour a desert spoon ( or more ) of Argan Oil over the nuts and top with a teaspoon of honey.
Amlou
Amlou – sometimes spelled amalou – is a delicious Moroccan dip made from toasted almonds, Argan Oil and honey.
Purported to be a natural aphrodisiac and energy booster, Argan is mixed into a paste with roasted almonds and honey then spread on rolls or bread.
Eaten in the morning, the dip is also cited as an appetite suppressant and dietary aid.
Amlou nut spread is fairly easy to make and usually served for breakfast or tea time. A mortar and pestle is the traditional method for crushing the almonds to a paste-like consistency although a food processor could also be used.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
1 1/2 cups (6 oz. or 200 g) almonds
3/4 cup (180 ml) Argan Oil
3 to 4 tablespoons warm honey
2 tablespoons granulated sugar
1/8 teaspoon salt
Preparation:
Preheat an oven to 375° F (190° C). Spread the almonds on a baking pan and roast for about 10 minutes, or until a bit dark and crunchy but not burnt.
Allow the almonds to cool a bit, and then pass them through a meat grinder twice to make a powdery paste. Or, grind the toasted almonds as finely as possible in a food processor on high speed.
Next, gradually stir the Argan Oil into the almonds, a spoonful at a time or in a very slow trickle. You can do this by hand, stirring vigorously, or with the food processor on the lowest speed. (Note that the amount of oil in the recipe yields amlou with a traditionally thin consistency. Adjust the amount of oil to your own preference.
Next, gradually add the warm honey, sugar and salt in the same manner. Taste the amlou and adjust the sweetness if desired.
Serve amlou on a small plate or dish with good quality bread for dipping.
Please see our video on how to make a genuine Moroccan Berber Bread loaf.
Amlou will keep for two months in cool, dark cupboard.
Store amlou tightly covered in a jar, and shake or stir before serving.
Vermicelli Desert with Almonds, Cinnamon & Argan Oil
4 servings
Tastes is a wonderful traditional Berber sweet. Goes perfectly with mint tea or with coffee as an afternoon treat. Makes sure you have a good quality cinnamon spice powder with a good smell as much of the “supermarket” cinnamon has little flavour or smell.
Ingredients
250g/9oz Vermicelli ( Angel Hair ) pasta
¼ teaspoon of salt
2-3 Tablespoon of Argan Oil
60g( 2oz) of butter
50g (1 ¾ ) flaked Almonds
80g (3oz) icing (powder ) sugar
1 tablespoon good quality cinnamon spice powder
Preparation
Put on some boiling water and prepare the Vermicelli by steaming until soft.
Meanwhile, lightly roast the Almonds in a frying pan ( no oil ) until light brown. Leave to cool then crush the flakes until quite fine. You could alternatively roast while Almonds and then crush.
Once cooked and drained add the butter and to the Vermicelli and enough tablespoons of Argan Oil to flavour.
Place the vermicelli on a plate in a dome then make a cross on top of the vermicelli using a generous amount of cinnamon power. Do the same with icing sugar, and again with the crushed Almonds.
I always have have plenty of additional crushed Almond, Icing sugar and cinnamon to add.
As you go simply mix in some icing sugar, almonds & cinnamon.
SALADS
Arugula salad with Feta and Argan Oil
Serves 2
Sophisticated, but easy to prepare. Ideal nutritious and delicious late night snack after a long day at work.
Ingredients
3 ounces arugula leaves
3 ounces feta cheese
3 tablespoon(s). Argan Oil
Salt
Coarse ground pepper
Preparation
Dice feta cheese
Drizzle 2 tablespoon(s). Argan Oil on top of diced or crumbled cheese
Let feta cheese sit for 5 minutes
Mix arugula and feta cheese in mixing bowl
Stir in remaining Argan Oil
Add salt and pepper to taste
Mix well
Serve.
Asparagus Salad
Serves 2
Ingredients
12 ounces fresh asparagus
1 large egg
4 tablespoon(s) Argan Oil
1 tablespoon(s) Aceto Balsamico (balsamic vinegar)
1 teaspoon(s) Mustard
Salt
Pepper
Fresh basil, chopped
Preparation
Bring water to a boil in a large pot. Add asparagus spears, butter and salt. Cook asparagus for about 6 - 10 minutes until tender crisp.
Boil egg until hard.
Prepare vinaigrette by mixing Argan Oil, Aceto Balsamico, mustard, salt and ground pepper in a bowl.
Stir in two tablespoons of asparagus jus (water used to boil the asparagus) to finish vinaigrette.
Peel hard boiled egg and cut in small cubes.
rrange whole spears on plates.
Pour vinaigrette over asparagus. Finish by sprinkling egg dices and basil over asparagus.
Serve lukewarm.
Orange Salad with Olives
Serves 6
Ingredients
4 oranges
juice of 1 lemon or 2-3 tablespoon(s)
3 tablespoon(s) Argan Oil
3 garlic cloves, crushed in a press or finely chopped
salt
a handful of black olives
1 teaspoon(s) cumin (optional)
1 teaspoon(s) paprika, pinch of cayenne or chilli powder (optional)
Preparation
Peel the oranges, remove the pith. Cut into slices and then into pieces.
Dress with a mixture of lemon juice, oil, garlic and salt and add the olives.
Serve sprinkled with cumin (if using), paprika and cayenne pepper.
This famous Moroccan salad is best made with slightly sour or bitter oranges - though sweet ones will do - and with the rare Argan Oil. Argan Oil, which the Jews of Essaouira traditionally use, gives the oranges a distinctive taste.
