Culinary Argan Oil Recipes
& Cooking with Argan Oil
Culinary Argan Oil is a gourmet oil that is highly prizes in Morocco for its delicious nutty flavour. To make an Argan Oil for cooking the Argan nuts are toasted before cold-pressing. This is what brings out its distinctive nutty flavour and nutritional properties.
Edible Argan oil has a golden brown colour and is used not only for eating but also as a nutritional supplement. It is used as an ingredient in recipes or eaten directly for its rich nutty flavour.
Culinary Argan Oil is not used for high temperature frying, like sunflower or Olive oil, but is used for pan frying. 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.
Culinary Argan Oil Recipes
- How to Cook Moroccan Berber Bread
- Toubkal Ice Cream Recipe
- Moroccan Seffa Medfouna
- Almond Argan Honey Spread
- Sardines with Rosemary
- Feta & Rocket Salad
- Amalou & Argan Oil
- Moroccan Red Lentil Soup
- Culinary Argan Oil & Asparagus Salad
- Mozzarella & Tomato Salad with Argan Oil Dressing
- Grilled Goats Cheese, Almonds & Argan Oil
- Hummus Culinary Argan Oil
- Moroccan Bissara – Dried Pea Soup with Cumin
- Nut, Herb & Argan Oil Salsa
Traditional Berber Moroccan Bread
The most popular way to enjoy culinary Argan oil in Morocco is by eating it with bread.
In Morocco a snack of Almonds, Walnuts, Honey, Olive and Almond Oils is served as an accompaniment to mint tea along as often as possible.
To enjoy this a genuine Berber Morocco bread is indispensible -and the good thing is that, with a little practice, is not so difficult to make.
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 for instructions
Ice Cream with Culinary Argan Oil, Chocolate & Toasted Nut Topping
This is a very useful Moroccan nutty chocolate topping use in any desert.
Suggested Serving per person
- 2 Scoops Ice Cream
- 1 Desertspoon Culinary Argan Oil
- 40g Chocolate
- Small pinch of Cayenne pepper ( Optional )
- Toasted flaked Almonds
- Place chocolate in a bowl and melt.
- When liquid blend in some culinary Argan Oil.
- Optionally add a very small pinch of cayenne pepper.
- Before cool pour onto your desert – ice cream, bananas, fruit and cakes.
- Toast the flaked almonds and sprinkle on top.
Seffa Medfouna: Vermicelli Almonds Cinnamon with Culinary Argan Oil
This is a recipe for a wonderful traditional Berber sweet desert.
Usually made as an accompaniment to a mint tea or coffee as an afternoon treat.
Make 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 cook the Vermicelli by steaming until soft.
- Lightly roast the Almonds in a frying pan ( no oil ) until light brown.
- Leave the almonds to cool.
- Crush almonds into flakes until quite fine.
- Drain the pasta.
- add butter and tablespoons of Argan Oil to flavour.
- Place the vermicelli on a plate in a dome.
- Cross the vermicelli with a generous amount of cinnamon power, icing sugar and the crushed Almonds.
Keep plenty of spare crushed Almond, Icing sugar and cinnamon.
Add these to the pasta to taste.
Moroccan Honey and Culinary Argan Oil Spread
- Culinary Argan Oil
- Warm some honey in a bowl and add Culinary Argan Oil ( to taste ).
- Stir until evenly blended and use like butter.
Grilled Sardines with Rosemary, Thyme & Culinary Argan Oil
- 50ml Culinary Argan Oil
- 4 whole sardines, gutted and cleaned
- 100g natural breadcrumbs
- juice of 1 lemon
- a few sprigs of rosemary
- a few sprigs of thyme
- Preheat grill to medium-hot.
- Rub the sardines with the oil, then roll in the breadcrumbs.
- Season well and place on the grilling tray.
- Place the sprigs of rosemary and thyme on top of the fish.
- Grill for 5-7 minutes, turning once and breadcrumbs are golden and crunchy.
- Season with the lemon juice and serve immediately.
Greek Feta and Rocket Salad, Pine Nuts & Culinary Argan Oil
- 50ml Culinary Argan Oil
- Rocket Salad
- Greek Feta Cheese
- Lemon Juice
- Pine Nuts
- Fresh Red – Black -White Ground Pepper
- Dice the Feta Cheese into 1 cm Cubes and place in a bowl.
- Pour about half the Argan Oil onto the diced cheese.
- Leave to marinate for 20 minutes stirring occasionally to cover evenly.
- Place 2 or 3 handfuls of Rocket Salad in a bowl.
- Add a squeeze of lemon juice and turn.
- Add the Argan Oil marinated Feta to the salad.
- Turn the salad to distribute the pieces.
- Place the rocket and Feta on a plate.
Optionally sprinkle the salad with toasted Pine Nuts.
Next drizzle the remaining Culinary Argan Oil over the salad.
Grind a little fresh black & red peppercorns over the salad and serve.
Grilled Goats Cheese with Culinary Argan Oil & Almond Salad
This Culinary Argan oil recipe is a variation on one of our favourite classic French salads.
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.
Ingredients (Serves 2)
- Lettuce & Rocket Salad
- Red Onion
- Cherry Tomatoes – 6
- Goat Cheese – 6 – 40mm( 1.5”) x 10mm thick slices
- Honey – 6 teaspoons
- Toasted Flaked Almonds
- Bread – ideally a baguette – cut to 1cm thick rounds 50mm in diameter – about 3 per person
- 150ml – 200 ml Balsamic Vinegar ( optional dressing )
- Culinary Argan Oil – 12 teaspoons ( 2 teaspoons per slice)
- Create a green salad
- Add lettuce, rocket salad leaves + finely sliced Red Onion and a few cherry tomatoes.
- Cut 6 slices of baguette, about 1 to 2 cm thick circles.
- Lightly toast the bread on both sides.
- Next pour 1 teaspoon of Culinary Argan Oil on each slice of bread.
- Place one cheese slice on each slice of bread.
- Place the bread and cheese slices under a grill at around 190C/370F.
- Grill for about About 5 to 10 minutes.
- When the goat cheese is just slightly dry on the outside with brown edges remove.
- Next prepare the topping
- Mix 6 teaspoons of Argan Oil ( 1 per cheese ) with 6 teaspoons of a Honey.
- Add 6 teaspoons of pine nuts or lightly toasted almonds flakes and mix.
- balsamic reduction for the salad.
- Pour 100ml of Balsamic Vinegar into a pan.
- Bring to the boil then reduce heat and simmer.
- Add sugar to thicken and sweeten the sauce.
- The vinegar will reduce to half the original volume.
- To test the reduction put a teaspoon on a cold saucer. It should be thick but still liquid like honey – not runny like vinegar.
- NOTE Add too much sugar or over cook and the dressing will solidify into a jam – so start again!
- Final Steps
- 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.
- Put back under the grill for about 5 minutes until the honey has melted and thickened slightly. Do not let the honey burn!
- Spoon you balsamic reduction dressing in lines over the salad.
- Place the toasted bread/ goat cheese slices on top.
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.
Serve Amlou on a small plate and eat with bread.
Store Amlou tightly covered in a jar for up to 2 months
Shake or stir the Amalou before serving.
Ingredients ( makes about 2 cups )
- 1 1/2 cups (6 oz. or 200 g) almonds ( or a mix of Almonds and Walnuts )
- 3/4 cup (180 ml) Culinary Argan Oil
- Note1: Argan Oil is an expensive oil so a 50/50 blend of Argan / sunflower seed oil is often used.
- Note2:Avoid using Olive as the taste can be too strong.
- 3 to 4 tablespoons honey
- 2 tablespoons sugar
- 1/8 teaspoon salt
- Preheat oven to 375° F (190° C).
- Toast the almonds on a baking tray for 10 minutes .
- Remove when lightly browned and crunchy but not burnt.
- Allow the almonds to cool
- Grind them to a very fine texture with a pestle or food processor.
- Slowly stir the Culinary Argan Oil in with the almonds.
- Gradually add the warm honey, sugar and salt and continue to blend.
Asparagus Salad With an Argan Oil Dressing Recipe
Ingredients (Serves 2)
- 340g Fresh Asparagus
- 1 Large Egg
- 4 Tablespoons Culinary Argan Oil
- 1 Tablespoon Balsamic Vinegar
- 4 Cherry Tomatoes
- Salt and Pepper
- Fresh Basil
- 1 Teaspoon Mustard
- Place Asparagus spears into boiling water.
- Boil egg until hard.
- Cut egg into small pieces.
- Pan roast cherry tomates til soft.
- Mix Argan Oil, Balsamic Vinegar, mustard, salt and pepper.
- Add 2 tablespoons of asparagus jus – water.
- Arrange asparagus and tomatoes on plate.
- Pour vinaigrette on asparagus.
- Finish with egg pieces, fresh basil and seasoning.
- Serve Warm
Mozzarella and Tomato Salad With an Argan Oil Dressing
Ingredients (Serves 2)
- 2 Ripe Tomatoes
- 2 Mozzarella Balls
- 3 Anchovies with Oil
- 2 Dessert spoons 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.
- Finally dress with the Argan Oil.
- Serve immediately.
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 .
- 1/2 cup lemon juice.
- Pinch of salt and pepper.
- 1/2 or 1 whole garlic clove peeled and roughly chopped.
- Water if needed.
- Few spoons of Culinary Argan Oil.
- Add first 5 ingredients in a blender and purée to desired smoothness.
- Adjust any of the seasoning to your own palate.
- 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
- 40g butter
- 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
- Heat the oil and butter in a pan
- Add the onions and carrots
- Cover and cook over a low heat until soft.
- Add garlic and cook for a minute
- Add the spices, stir for a minute.
- Add the lentils, stir, then add the stock
- Bring to the boil then simmer partially covered 25-30 minutes, until the lentils are soft.
- Cool a little, then liquidise and return to the pan.
- Season the soup, with lemon juice to taste and reheat.
- Stir in the fresh coriander, reserving a little for the garnish.
- 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
- Bring the peas or fava beans to the boil.
- Skim off any scum that appears.
- Simmer for 40 minutes to 1 hour.
- In a large saucepan, heat the olive oil over a medium heat.
- Add the onion with a pinch of salt.
- Cook for about 15 minutes, stirring occasionally, until sweet and golden.
- Add the garlic and cumin and fry for 2 minutes til brown.
- Remove from the heat and add the dried chilli. The beans should be soft.
- Mix in the onion mixture and simmer for another 5 minutes.
- For a very smooth-textured soup use a blender.
- Season with salt and pepper and stir in the fresh coriander.
- If the soup is too thick, add more water to the consistency of double cream.
- Place into bowls and drizzle the Argan Oil mix on top.
Nuts, Herbs and Argan Oil Salsa
A crunchy, nutty salsa ideal for chicken, salads or some fish dishes.
- 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
- Sea Salt
- 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.
Learn More About The Health Benefits of Culinary Argan Oil >