Amalou Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
1/2 lbs: Blanched almonds,
1/2 tsp: Salt,
Salad oil,
1/4 cup: Thick honey,
1/2 cup: French walnut oil,
Directions:
Brown the almonds in a little hot salad oil. Drain and pulverize
them in a blender with the walnut oil and salt. When the mixture is
smooth and creamy, spoon the honey into the blender jar and continue
blending 20 seconds. Pour the amalou into a stoneware crock and
store in a cool place. Amalou is spread on Moroccan bread or fried
breads.
Yield: About 1 1/2 cups.
From "Couscous and Other Good Food from Morocco" by Paula Wolfert. New
York: Harper & Row, Publishers, 1987. ISBN 0-06-091396-7. Pg. 36.
Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-17-94
Source from luhu.jp
them in a blender with the walnut oil and salt. When the mixture is
smooth and creamy, spoon the honey into the blender jar and continue
blending 20 seconds. Pour the amalou into a stoneware crock and
store in a cool place. Amalou is spread on Moroccan bread or fried
breads.
Yield: About 1 1/2 cups.
From "Couscous and Other Good Food from Morocco" by Paula Wolfert. New
York: Harper & Row, Publishers, 1987. ISBN 0-06-091396-7. Pg. 36.
Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-17-94
Source from luhu.jp