Amlou

Some recipes do not need reinventing. Amlou is ground slowly, bound with honey and served to whoever comes to the house: hospitality turned into a cream. We have brought it across just as it is, without shortcuts and without embellishment.

What it is

Amlou is a traditional cream from southern Morocco, originally from the Sous region, made with three ingredients: ground toasted almond, argan oil and honey. The almond is toasted and ground until it releases its own fat; the argan oil gives it the toasted, slightly hazelnut background that sets it apart; the honey rounds it off and sweetens it. The result is a dense, glossy, hazelnut-coloured cream that spreads effortlessly.

How it is eaten

At home it is eaten by the spoonful on freshly made bread or msemen, at breakfast and at tea time. It works just as well on toast, with crepes or waffles, with yoghurt or fresh cheese, and as a filling in baking. It needs no butter: the almond already brings it.

Formats

• Glass jar of 250 g
• Glass jar of 450 g

Storage

Keep it in a cool, dry place, away from direct light. It needs no refrigeration. The natural separation of oil on the surface is normal and indicates no defect: stir with a spoon before each use to bring the texture back. Always use clean, dry cutlery.

Allergens

Contains nuts (almond). Contains honey: not suitable for children under 12 months. See the allergies and precautions page before consuming. The complete mandatory information, including the ingredient list and the date of minimum durability, appears on the packaging label.