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kguetzow

Argan Oil

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I recieved a bottle of Argan oil and some Amlou from my Moroccan friend.

Does anyone have a favorite use for the oil?

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I recieved a bottle of Argan oil and some Amlou from my Moroccan friend. 

Does anyone have a favorite use for the oil?

Oh, you are a lucky one! I love Argan oil. Just dip some good bread in it, and enjoy!

I think I might have some recipes that use it somewhere...I'll take a look and get back to you.

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I had never heard of Argan oil or of Amlou before now. Now that I've gone looking a bit, I see that they're the oil and a "butter" processed from the nuts of the Argan tree. Next question is, what are they like? Flavor? Should I begin to seek these items with total obsession, lest I die before experiencing them? Is this my excuse to plan a trip to Morocco?


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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I had never heard of Argan oil or of Amlou before now.  Now that I've gone looking a bit, I see that they're the oil and a "butter" processed from the nuts of the Argan tree.  Next question is, what are they like?  Flavor?  Should I begin to seek these items with total obsession, lest I die before experiencing them? Is this my excuse to plan a trip to Morocco?

The oil reminds me of a cross between almond, sesame and macadamia.

Its quite expensive.

He's a great friend. I showed him Paula Wolferts Baqqula herb jam recipe and his mom sent me some! Yay!

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I thought I'd bump this up, as I, too, just received a bottle of Argan oil as a gift, and I had never heard of it before.

Can anyone suggest any recipes to use it in? kguetzow, how did you end up trying it? I haven't found any recipes that call for it, and only have the back-of-the-bottle serving suggestions to work from. (They say dip bread in it, use it in salad dressings, add some to cooked pasta, plus a few other things I can't remember.)

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If you are making a stew or soup, especially one inspired by Morrocan spices (cumin, cinnamon, etc.) with preserved lemons and the like, drizzle it onto the finished product as a garnish. Avoid heating it too much.

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Use it as a finishing touch over steamed couscous, stewedl brown lentils or green beans, fruit tagines and salads.

To keep it from turning, be sure to store it in the refrigerator.

Should I begin to seek these items with total obsession, lest I die before experiencing them?

Smithy,

Check out www.berbersources.com. They import the only argan oil to win the slowfood award. You can't do better than that!


“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.

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I got a small bottle of that as well on my recent trip to Morocco, don't know how to use it. I also got a whole pound of argan nuts, haven't figured that one out either.


Ya-Roo Yang aka "Bond Girl"

The Adventures of Bond Girl

I don't ask for much, but whatever you do give me, make it of the highest quality.

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Ahh, oil from the rear end of a goat. :)

There's a restaurant here in Seattle (Lark) that uses it on a simple cauliflower soup and it's wonderful. I've recently had it on steak tartare and it's perfect there too.

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