Argan Oil Recipes
Recipes Using Moroccan Organic Culinary Argan Oil
How to Cook Moroccan Berber Bread
Toubkal Ice Cream Recipe
Seffa Medfouna – Vermicelli Desert with Almonds, Cinnamon & Argan Oil
Traditional Moroccan Almond, Culinary Argan Oil & Honey Spread
Grilled Goats Cheese Salad with toasted Almonds & Argan Oil
Amalou with Argan Oil
Mozzarella & Tomato Salad with Argan Oil Dressing
Hummus with Culinary Argan Oil
Moroccan Red Lentil Soup
Moroccan Bissara – Dried Pea Soup with Cumin
Moroccan Nut, Herb & Argan Oil Salsa
These recipes use Culinary Argan oil a super-healthy, delicious and organic whole food.
Edible Argan oil has a golden brown colour and is used for cooking, eating and as a nutritional supplement.
To make Argan oil for eating the nut kernels are toasted before pressing to bring out the delicious toasted nutty flavour.
2×6.76fl oz Culinary Argan Oil
Use Culinary Argan Oil to prepare sweet and savoury dishes. A healthy eating oil with a toasted nutty flavour.
13.53fl oz Argan Oil for Eating
Toasted Argan oil is used as a prized food oil eaten in Moroccan recipes. It is an ingredient blended into recipes and consumed for its flavour rather than being used for frying oil like Olive oil . It can be added to biscuit dough and cakes recipes to add a nutty flavour when cooking food, salad dressings, as a dressing on pasta or even added to ice cream. In Morocco the most popular way to enjoy Argan Oil is by simply pouring a little into a serving dish and then eating it with bread.
Our Culinary Argan Oil Recipes
How to make Moroccan Bread
The most popular way to enjoy culinary Argan oil in Morocco is by eating it with bread. This is often served as an accompaniment to mint tea along with a plate of almonds, walnuts, honey and Olive oil as an afternoon tea.
Makes a loaf for 2 to 4 people
Preparation time 5 minutes
Raising time half an hour
Cooking time Half and hour
350g / 12.3 oz Strong bread flour
5g / 0.18 oz dried yeast or 17g / 0.6 oz fresh yeast
Teaspoon of salt
150ml / 5.1 fl oz very warm water
Please watch our video to see how to make the traditional Berber bread in 10 minutes.
Ice Cream with Culinary Argan Oil, Chocolate & Toasted Nut Topping
Good quality Vanilla Ice Cream
Culinary Argan Oil,
Coconut Oil ( Optional )
Toasted flaked Almonds
This is a very useful Moroccan nutty chocolate topping use in any desert.
Place chocolate in a bowl and melt.
When liquid blend in some culinary Argan Oil.
Optionally add pure coconut oil.
Before cool pour onto your desert – ice cream, bananas, fruit and cakes.
Toast the flaked almonds and sprinkle on top.
Moroccan Seffa Medfouna – Vermicelli Desert with Almonds, Cinnamon & Culinary Argan Oil
Here is a recipes for a wonderful traditional Berber sweet desert. Prepare as an accompaniment to a mint tea or 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.
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
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.
Grilled Goats Cheese with Culinary Argan Oil & Almond Salad
This culinary Argan oil recipe makes one of our favourite salads with argan oil.
Even if you think you don’t like goats cheese give this a try I am sure you’ll love it!
There are two types of Goats Cheese that can be used. One, which has an outer skin, when grilled, goes translucent and melts. The other is usually whiter, and a little oily and has no crust/skin. This type of goats cheese , sometimes labelled – “fromage chevre doux”, does not melt but grills nicely retaining a crumbly texture and good flavour. Both types of cheese are ok. You can buy the cheese in “rounds” about 40mm( 1.5”) x 10mm thick. Allow about 3 pieces per person.
Lettuce & Rocket Salad
Cherry Tomatoes – 6
Goat Cheese – 6 – 40mm( 1.5”) x 10mm thick “rounds” of goat cheese. ( use more or less as you prefer)
Honey – 6 teaspoons
Pine Nuts or if not available Flaked Almonds are almost as good
Bread – ideally a baguette style bread – cut into 1cm thick rounds about 50mm in diameter – average 3 per person for a salad
150ml – 200 ml Balsamic Vinegar ( optional dressing )
Culinary Argan Oil – 12 teaspoons ( 2 teaspoons per goat cheese )
Create a green salad with the lettuce, rocket salad leaves including a finely sliced Red Onion and a few cherry tomatoes.
Cut 6 slices of baguette, about 1 to 2 cm thick. You can cut circles or squares of a sliced flat bread if a baguette style bread is not available.
Lightly toast the bread on both sides. After toasting pour 1 teaspoon of Argan Oil on each slice of bread. Then place one cheese “round” on each slice of bread. The cheese should sit inside the bread with some space around it. Place the bread and cheese slices under a grill at around 190C/370F. We are going to grill the goat cheese until just slightly hard / dry on the outside with slightly brown edges. About 5 to 10 minutes.
Next prepare the topping for the goat cheese, which we will spoon on to the cheese later. Mix 6 teaspoons of Argan Oil ( 1 per cheese ) with 6 teaspoons of a Honey. Add 6 teaspoons of pine nuts ( or lightly pan toasted almonds ). mix this well and leave to one side.
Next, make a dressing for the salad. You can use a light salad dressing or a rich Balsamic Reduction. If using the Balsamic Reduction watch out that the salad does not become over sweetened!
Pour 100ml of Balsamic Vinegar into a pan. Boil, reduce heat and simmer until it has reduced to half the original volume – or less. The vinegar should change into a sweet rich sauce. To thicken and sweeten the sauce you can add some brown sugar. To test the dressing is ready. While reducing, take a teaspoon of the dressing and place a drop on a cold saucer. The dressing should be thick and rich but still liquid like honey – not runny like vinegar. If you add too much sugar or over reduce then the dressing will solidify into a jam – and you’ll have to start again!
Once the cheese has been lightly grilled, just going brown around the edges, remove it from the oven. Put 1 teaspoon of our topping spread over each goat cheese and then put back under the grill for about 5 minutes until the honey has melted and thickened slightly. Do not let the honey burn!
Finally, spoon you balsamic reduction dressing in lines over the salad then place the three toasted bread/ goat cheese slices on top.
makes about 2 cups
Amlou ( also spelled Amalou ) – is a delicious Moroccan dip made from Culinary Argan Oil toasted almonds and honey. Argan Oil is ground together with roasted almonds and honey to be used as a dip eating with a strong bread. Amlou spread is fairly easy to make if you have a mortar and pestle. Although the preferred traditional method for crushing the almonds is a circular grind-stone.
1 1/2 cups (6 oz. or 200 g) almonds
3/4 cup (180 ml) Culinary Argan Oil
3 to 4 tablespoons honey
2 tablespoons sugar
1/8 teaspoon salt
Preheat your oven to 375° F (190° C). Toast your almonds on a baking tray for about 10 minutes until a lightly browned and crunchy but not burnt.
Allow the almonds to cool and then grind them to a powdery paste with a pestle or food processor.
Gradually stir the Culinary Argan Oil in with the almonds in a very slow trickle and blend. You can Adjust the amount of oil to your own preference.
Gradually add the warm honey, sugar and salt and continue to blend.
Amlou is usually served on a small plate and eaten with bread.
Store Amlou tightly covered in a jar, and shake or stir before serving.
Amlou will keep for two months in cool, dark cupboard.
Mozzarella and Tomato Salad With an Argan Oil Dressing
2 Ripe Tomatoes
2 Mozzarella Balls
3 Anchovies with Oil (marinated anchovies can be bought from most delis / supermarkets )
1 Dessert spoon of Argan Oil
Salt and ground white pepper to season
Cut tomatoes and the mozzarella into slices.
Lay out anchovies and their oil on top of the salad. Season.
Finally dress with the Argan Oil
Hummus with Toasted Argan Oil
One of my favourite ways to use Argan Oil. I would usually buy Greek
Humus pre-prepared as it is not so easy to make!
6 cups chickpeas, fresh or canned (if using dried chickpeas
cook through till tender)
1/2 cup lemon juice
Pinch of salt and pepper
1/2 or 1 whole garlic clove peeled and roughly chopped
Water if needed
Add first 5 ingredients in a blender and purée to desired smoothness.
Adjust any of the seasoning to your own palate.
Whether home-made or shop-bought – place the Humus onto a plate with a drizzle of Toasted, Culinary Argan Oil.
Eat with a good quality bread.
Moroccan Red Lentil Soup with Coriander
1 ½ tablespoons Argan Oil
1 – 2 tablespoons Argan Oil to serve
2 small onions, peeled and chopped
740g carrots, peeled and chopped
3 cloves garlic, peeled and chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon chilli powder
165g red lentils
1.5 litres of chicken stock
juice ½ lemon
1 x 20g pack fresh coriander, chopped
salt and freshly ground black pepper to season
1.Heat the oil and butter in a large heavy-based pan
2.Add the onions and carrots, cover and cook over a low heat until
beginning to soften.
3.Add the garlic and cook for a minute, add the spices, stir and cook for
a further minute.
4.Add the lentils, stir, then add the stock, bring to the boil and simmer,
partially covered, for 25-30 minutes, until the lentils are soft.
5.Cool a little, then liquidise and return to the pan. Season the soup, add
the lemon juice to taste and gently reheat.
6.Stir in the fresh coriander, reserving a little for the garnish.
7.Drizzle the Argan Oil over the soup before serving.
Moroccan Bissara – Dried Pea Soup with Cumin and Culinary Argan Oil
300 g split dried green peas or dried shelled fava beans, rinsed well
1¾ litres cold water
4 tablespoon(s) olive oil
½ large onion, chopped
4 garlic cloves, chopped
2 teaspoon(s) cumin seeds, lightly pan-roasted and roughly ground
¼-½ teaspoon crumbled dried red chilli
2 tablespoon(s) roughly chopped fresh coriander
½ tablespoon(s) Argan Oil mixed with – ½ tablespoon(s) olive oil
sea salt and black pepper
1.Bring the peas or fava beans to the boil with the water and skim off any scum that appears.
2.Simmer for between 40 minutes and 1 hour. In a large saucepan, heat the olive oil over a medium heat. Add the onion with a pinch of salt and
cook for about 15 minutes, stirring occasionally, until sweet and golden.
3.Now add the garlic and cumin and fry for another 2 minutes til brown.
4.Remove from the heat and add the dried chilli. When your beans are cooked they should be soft.
5.Mix in the onion mixture and simmer for another 5 minutes. If you like a very smooth-textured soup, whizz with a hand-held blender or in a food
6.Season with salt and pepper and stir in the fresh coriander. If the soup is too thick, simply add more water and adjust the seasoning (it should
be the consistency of double cream).
7.Ladle into bowls and drizzle the Argan Oil mix on top.
Nuts, Herbs and Argan Oil Salsa
60 ml Culinary Argan Oil
100 g toasted almonds
100 g toasted hazelnuts
2 handfuls of chopped mint
2 sprigs of tarragon, chopped
2 tablespoon(s) white balsamic vinegar
Place the nuts in a food processor and chop until they are the size of large breadcrumbs.
Next stir in all the other ingredients and season to taste.
Ideal for chicken, salads or some fish dishes.