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Amlu
Amlu ( ; ), also spelled amlou, is a spread used in Moroccan cuisine. It consists of argan oil, almonds and honey. The almonds are toasted, which are then crushed and kneaded with honey and argan oil. Amlou is usually served for breakfast or afternoon tea with pancakes and pastries. Amlu is one of the multiple uses of Argan oil. In Shilha cuisine, argan oil plays the role usually held by olive oil in other parts of the Maghreb. See also * Cooking oil * List of almond dishes * List of spreads This is a list of spreads. A Spread (food), spread is a food that is literally spread, generally with a knife, onto food items such as bread or Cracker (food), crackers. Spreads are added to food to enhance the flavour or texture of the food, whic ... * References External links How to make Amlou* Spreads (food) Moroccan cuisine Berber culture {{confectionery-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argan Oil
Argan oil is a Vegetable fats and oils, plant oil produced from the kernels of the argan tree (''Argania spinosa'' L.), which is indigenous to Morocco and southwestern Algeria. In Morocco, argan oil is used to dip bread at breakfast or to drizzle on couscous or pasta. It is also used for cosmetic purposes. Properties Ninety-nine percent of argan oil consists of triglycerides and related derivatives. These are derived from the following fatty acids: Argan oil has a relative density at ranging from 0.906 to 0.919. Argan oil also contains traces of tocopherols (vitamin E), phenols, carotenes, squalene. Some trace phenols in argan oil include caffeic acid, oleuropein, vanillic acid, tyrosol, catechol, resorcinol, (−)-epicatechin and (+)-catechin. Depending on the extraction method, argan oil may be more resistant to oxidation than olive oil. Uses Culinary In Morocco, the oil is used for culinary purposes, e.g. dipping bread, as salad dressing or on couscous. Amlu, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Almond Dishes
This is a list of almond foods and dishes, which use almond as a primary ingredient. The almond is a species of tree native to the Middle East and South Asia. "Almond" is also the name of the edible and widely cultivated seed of this tree. Within the genus ''Prunus'', it is classified with the peach in the subgenus ''Amygdalus'', distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed (which is not a nut (fruit), true nut) inside. "Almonds" may also be from ''Terminalia catappa'', a plant commonly called "India almond." They are edible, yet not considered as palatable as the "almonds" from ''Prunus''. Almond foods and dishes * * * * * * * * * * * * * * * * * * * * * * * * * * * —French puff pastry filled with frangipane * * * * * * * ** ** ** * – Swedish almond tart * * * * * * – Spanish desert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Spreads
This is a list of spreads. A Spread (food), spread is a food that is literally spread, generally with a knife, onto food items such as bread or Cracker (food), crackers. Spreads are added to food to enhance the flavour or texture of the food, which may be considered bland without it. Spreads * Aioli – sauce made of garlic, salt, and olive oil of the northwest Mediterranean * Ajvar – Southeast European condiment made from red bell peppers, eggplants, garlic, and oil * Amlu – Moroccan spread of argan oil, almonds, and honey * Bacon jam * Bean dip – sometimes used as a spread * Beer jam * Biber salçası – Anatolian paste made from red chili peppers or sweet long peppers and salt * Biscoff#Spread or paste variant, Biscoff – sweet paste made from Biscoff biscuits * Butter :* Rucava white butter :* Bretel butter :*Chocolate butter * Chutney – sauce of the Indian subcontinent of tomato relish, a ground peanut garnish or a yogurt, cucumber, and mint dip * Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morocco
Morocco, officially the Kingdom of Morocco, is a country in the Maghreb region of North Africa. It has coastlines on the Mediterranean Sea to the north and the Atlantic Ocean to the west, and has land borders with Algeria to Algeria–Morocco border, the east, and the disputed territory of Western Sahara to Morocco–Western Sahara border, the south. Morocco also claims the Spain, Spanish Enclave and exclave, exclaves of Ceuta, Melilla and Peñón de Vélez de la Gomera, and several small Plazas de soberanía, Spanish-controlled islands off its coast. It has a population of approximately 37 million. Islam is both the official and predominant religion, while Arabic and Berber are the official languages. Additionally, French and the Moroccan dialect of Arabic are widely spoken. The culture of Morocco is a mix of Arab culture, Arab, Berbers, Berber, Culture of Africa, African and Culture of Europe, European cultures. Its capital is Rabat, while its largest city is Casablanca. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Souss
The Sous region (also spelt Sus, Suss, Souss or Sousse) (, ) is a historical, cultural and geographical region of Morocco, which constitutes part of the region administration of Souss-Massa and Guelmim-Oued Noun. The region is known for the endemic argan tree (which has become a symbol of Souss) as well as for being the capital of the Shilha Berber ethnic group. It is a major commercial and tourist agricultural region of Morocco. Vegetable production, shared between very large farms and small producers, contributes to the economic development of the region. The Souss plain produces 40% of Moroccan citrus fruits, and 60% of the production of early vegetables. It is historically a stage of trans-Saharan trade. History Medieval Arab geographers generally divided the Sous region into two distinct sub-regions: ''as-Sūs al-Aqṣā'' ( 'the far Sus'), or , and ''as-Sūs al-Adnā'' ( 'the near Sus'). ''Sus al-Aqsa'' consisted of the southern/western part, and ''Sus al-Adna'' consis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spread (food)
A spread is a food that is spread, generally with a knife, onto foods such as bread or Cracker (food), crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it. Butter and soft cheeses are typical spreads. A sandwich spread is a spreadable condiment used in a sandwich, in addition to more solid ingredients. Butter, mayonnaise, mustard (condiment), prepared mustard, and ketchup are typical sandwich spreads, along with their variants such as Thousand Island dressing, tartar sauce, and Russian dressing. Spreads are different from Dip (food), dips, such as salsa (sauce), salsa, which are generally not applied to spread onto food but have food dipped into them instead. Common spreads include dairy spreads (such as cheeses, creams, and butters, although the term "butter" is broadly applied to many spreads), margarines, honey, nut-based spreads (peanut/cashew/hazelnut butter, Nutella), plant-derived spreads (such as ja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond
The almond (''Prunus amygdalus'', Synonym (taxonomy)#Botany, syn. ''Prunus dulcis'') is a species of tree from the genus ''Prunus''. Along with the peach, it is classified in the subgenus ''Amygdalus'', distinguished from the other subgenera by corrugations on the shell (Fruit anatomy#Endocarp, endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a Pyrena, hard shell with the seed, which is not a nut (fruit), true nut. ''Shelling'' almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanching (cooking), Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored for around a year if kept refrigerated; at higher temperatures they will become rancidification, rancid more quickly. Almonds are used in many cuisines, often featuring prominently i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honey
Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, and during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous. Honey bees stockpile honey in the hive. Within the hive is a structure made from wax called honeycomb. The honeycomb is made up of hundreds or thousands of hexagonal cells, into which the bees regurgitate honey for storage. Other honey-producing species of bee store the substance in different structures, such as the pots made of wax and resin used by the stingless bee. Honey for human consumption is collected ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shilha People
The Shilha people (, ), or Schleuh or Ishelhien, are a Berber subgroup primarily inhabiting the Anti-Atlas, High Atlas, Sous valley, and Soussi coastal regions of Morocco. Overview The Shilha people traditionally call themselves ''ishelhien''. This endonym is rendered as ''les Chleuh'' in French. The Ishelhien are also known as ''Shluh'' and ''Schlöh''. Among Arabic speakers, ''Chleuh'' serves as an appellation for Berbers generally, although ''Imazighen'' is the proper Berber self-name for Berbers as a whole. The Shilha people live mainly in Morocco's southern Atlantic coast, the High Atlas Mountains, the Anti Atlas mountains, and the Sous Valley. They are of Berber origin, which also includes other ethnic subgroups such as the Tuareg, Rif, Kabyle, and Shawia. The Shilha people are a part of Morocco's Berber-speaking community, and the southernmost residing Berber population. History In antiquity, Berbers traded with the Phoenicians and Carthaginians in commercial ent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spread (food)
A spread is a food that is spread, generally with a knife, onto foods such as bread or Cracker (food), crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it. Butter and soft cheeses are typical spreads. A sandwich spread is a spreadable condiment used in a sandwich, in addition to more solid ingredients. Butter, mayonnaise, mustard (condiment), prepared mustard, and ketchup are typical sandwich spreads, along with their variants such as Thousand Island dressing, tartar sauce, and Russian dressing. Spreads are different from Dip (food), dips, such as salsa (sauce), salsa, which are generally not applied to spread onto food but have food dipped into them instead. Common spreads include dairy spreads (such as cheeses, creams, and butters, although the term "butter" is broadly applied to many spreads), margarines, honey, nut-based spreads (peanut/cashew/hazelnut butter, Nutella), plant-derived spreads (such as ja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moroccan Cuisine
Moroccan cuisine () is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab cuisine, Arab, Berber cuisine, Berber, Andalusian cuisine, Andalusi, Mediterranean cuisine, Mediterranean and African cuisine, African cuisines, with minimal European cuisine, European (French and Spanish). Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of African cuisine, Africa. According to Moroccan chef and cuisine researcher , the oldest traces of Moroccan cuisine that can still be observed today go back to the 7th century BC. Moroccan cuisine is known for its bold and diverse flavors, often achieved through the skillful use of spices such as cumin, cinnamon, turmeric, ginger, and saffron. The cuisine also reflects Morocco’s historical role as a crossroads of civilizations, with Jewish, Moors, Moorish, and Ottoman Empire, O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
