March 30, 2019

Amlou: Moroccan Almond Honey Dip



This is a bit awkward.

It’s been a little while.

Let me tell you the story of a little simple dip that I first encountered at Atlas restaurant. It’s taken me so long to post this that the restaurant has since closed, which is too bad because it was delicious. Best couscous I’ve ever eaten.

Anyways, I made the dip at home and then I made it again for my family. Everyone loved it.

Just three ingredients and the ability to be scaled up and down ridiculously easily. Plus, I’m pretty sure it’s some sort of non-Newtonian fluid, but I’ve yet to fill a swimming pool with it and try to run across.

This is traditionally made with argan oil, but I couldn’t find any at the grocery store, so I used hazelnut oil instead. Feel free to experiment with other nut oils.

It’s sweet and salty and so good on a fried pita. At Atlas, they served this with a fried semolina bread, but I just took a mini pita and fried it in oil on a skillet. Much easier and just as delicious. You have to get one of those fluffy mini pitas though.

Have I distracted you?




60 g blanched almond meal
30 g hazelnut oil
20 g olive oil
30 g wildflower honey
Pinch of salt

Mix all ingredients together and served with mini pitas fried until warm and golden.

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