mezzomediArgan oil
Toasted argan oil tasting of roasted hazelnut, poured raw as a finishing touch.
A Moroccan oil pressed from the kernels of the argan tree, endemic to the Souss. For cooking, the kernels are toasted: the oil takes on a pronounced roasted-hazelnut taste, quite different from cosmetic oil. It is used raw, drizzled over couscous, tagines and bread, or pounded with toasted almonds and honey into amlou.
Best pairings
Almond Classic95%Amlou from the Souss: toasted almonds pounded with argan oil, nuttiness on nuttiness.
Honey Classic94%Amlou and Berber breakfast: honey sweetens and binds argan oil's toastiness.
Bread Classic88%In Morocco, warm bread is dipped in argan oil and honey at breakfast.
Couscous Classic85%A drizzle of argan on steaming couscous releases its roasted-hazelnut aroma.
Barley Classic82%Souss tagoulla: barley porridge with a well of argan oil and honey.
Semolina Classic80%Harcha and Moroccan semolina pancakes, served warm with argan oil and honey.
Lamb Classic78%As a finish on a lamb tagine, argan adds a toasty note to the melting fat.
Date Classic78%Dates and argan-dipped bread: the date's caramel sweetness meets the oil's toastiness.
Sea salt Classic76%A pinch of flaky salt on bread and argan heightens the roasted-hazelnut note.
Chicken Classic74%A few drops of argan at the end of cooking scent a chicken tagine.
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FAQ
What goes well with argan oil?
Argan oil pairs well with almond, honey, bread, couscous and barley. Amlou from the Souss: toasted almonds pounded with argan oil, nuttiness on nuttiness.
What can I substitute for argan oil?
If you don't have it, try: extra virgin olive oil, butter, tahini.