OROCCO Nut butter has had a real moment in recent years. Almond butter has been added to smoothies to pack in the protein and cashew butter as a creamy non-dairy addition in baking. But speak to a Moroccan, and they’ll say they’ve been nuts about nut butter for . Amlou, or amlu, is a spread that hails from the Souss-Massa region of Morocco. It’s a liquid blend of almonds, honey and argan oil – smoother than any other nut butter on the market. It’s typically served for breakfast or afternoon tea with baghrir (semolina pancakes), msemmen (crispy flatbread), or flaky pastries. If locals don’t get their amlou from the town market, the whole family will put in the work to make it. The process is labour-intensive and deeply wedded to the local environment and culture, given that argan
