Moroccan argan recipes

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Moroccan argan recipes

Salads with argan oil

salade d'agrumes argan maroc

Citrus salad argan maroc

Recipe for 4 people

1. 2 grapefruits
2. 3 oranges
3. Argan oil
4. 100g black olives
5. Salt, parpika

Mix the grapefruit and oranges cut with 2 spoonfuls of argan oil, a pinch of salt & paprika. Leave in the refrigerator while waiting to serve.

Tomato salad with argan oil

Salade de-tomates-lhuile-dArgan

Recipe for 4 people

1. 3 tomatoes
2. 2 peppers
3. 1 small onion
4. 2 spoons of argan oil
5. 2 spoons of lemon juice
6. ¼ teaspoon of cumin, salt, pepper, parsley

 

To prepare the tomatoes & pepper salad recipe with argan oil:

– Peel the tomatoes, seel them and cut them into pieces.
– Grill the peppers in the oven, remove the skin, heart and seeds then cut them into small pieces.
– Peel the onion and slice it finely.
– In a container, put chopped onion and garlic, diced peppers, chopped tomatoes, chopped parsley, cumin, argan oil, lemon juice, salt & pepper.
– Mix all the ingredients well, arrange the salad in a serving container and serve.

 

Berber tajine with argan oil

tajine-berbere-huile-argan

For 4 people

1. 1 kg of goat milk
2. 4 potatoes
3. 2 zucchini
4. 4 carrots
5. 3 tomatoes
6. 2 cloves of garlic
7. Chopped parsley & coriander
8. ½ tea cup of argan oil
9. Salt, pepper, ginger, saffron

Put the pieces of meat in a tajine, add salt & pepper then add saffron, ginger and grated garlic. Simmer on a low heat for 10 minutes.
Add the vegetables when the meat is almost cooked, (check by pricking with a knife), add salt, pepper, parsley and chopped coriander. Put on the top the diced tomatoes, add some water if it is needed and cook gently for about 20 minutes. Pour the argan oil and serve the tajin hot.

Amlou beldi

Amlou beldi

Amlou beldi

Moroccans calls this very typical preparation “Moroccan Nutella”!
For about 1.5 liters,
o 1 liter of culinary argan oil
o 500g almonds
o 200g of honey
Blanch almonds, grill and finely crush them until smooth. Add honey then gradually add oil. Mix well. We obtain a slightly liquid paste, very energizing, which is savored at breakfast or afternoon tea.

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