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Amlu
Amlu ( ar, أملو ; ber, ⴰⵎⵍⵓ), also spelled as amlou, is a spread of 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 spreads * Chocolate spread Chocolate spread is a sweet chocolate-flavored paste which is eaten mostly spread on breads and toasts or similar grain items such as waffles, pancakes, muffins, and pitas. Although it tastes, smells, and looks like chocolate, it does not solidif ... * 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 plant oil produced from the kernels of the argan tree (''Argania spinosa'' L.), which is indigenous to Morocco. In Morocco, argan oil is used to dip bread in at breakfast or to drizzle on couscous or pasta. It is also used for cosmetic purposes. Properties 99% 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, salad dressings or on couscous. Amlu, a thick brown paste with a consistency similar to peanut butter, is use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argan Oil
Argan oil is a plant oil produced from the kernels of the argan tree (''Argania spinosa'' L.), which is indigenous to Morocco. In Morocco, argan oil is used to dip bread in at breakfast or to drizzle on couscous or pasta. It is also used for cosmetic purposes. Properties 99% 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, salad dressings or on couscous. Amlu, a thick brown paste with a consistency similar to peanut butter, is use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Spreads
This is a list of spreads. A spread is a food that is literally spread, generally with a knife, onto food items such as bread or crackers. Spreads are added to food to enhance the flavor 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 *Apple butter - Caramelized, concentrated apple sauce * 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 — Sweet paste made from Biscoff biscuits * Butter :* Rucava white butter :*Chocolate butter * Chutney — sauce of the Indian subcontinent of tomato relish, a ground peanut garnish or a yogurt, cucumber and mint dip * Cheong — various sweetened Kore ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morocco
Morocco (),, ) officially the Kingdom of Morocco, is the westernmost country in the Maghreb region of North Africa. It overlooks the Mediterranean Sea to the north and the Atlantic Ocean to the west, and has land borders with Algeria to the east, and the disputed territory of Western Sahara to the south. Mauritania lies to the south of Western Sahara. Morocco also claims the Spanish exclaves of Ceuta, Melilla and Peñón de Vélez de la Gomera, and several small Spanish-controlled islands off its coast. It spans an area of or , with a population of roughly 37 million. Its official and predominant religion is Islam, and the official languages are Arabic and Berber; the Moroccan dialect of Arabic and French are also widely spoken. Moroccan identity and culture is a mix of Arab, Berber, and European cultures. Its capital is Rabat, while its largest city is Casablanca. In a region inhabited since the Paleolithic Era over 300,000 years ago, the first Moroccan s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Souss
The Sous region (also spelt Sus, Suss, Souss or Sousse) ( ar, سوس, sūs, shi, ⵙⵓⵙ, sus) is an area in mid-southern Morocco. Geologically, it is the alluvial basin of the Sous River (''Asif n Sus''), separated from the Sahara desert by the Anti-Atlas Mountains. The natural vegetation in the Sous region is savanna dominated by the argan (''Argania spinosa''), a local endemic tree found nowhere else; part of the area is now a UNESCO Biosphere Reserve to protect this unique habitat. The region of Sous is generally fertile and has a high agricultural production. History Medieval Arabic geographers generally divided the Sous region into two distinct sub-regions: ''al-Sūs al-Aqṣā'', or "farther Sus", and ''al-Sūs al-Adnā'', or "nearer Sus". Sus al-Aqsa consisted of the southern/western part, and Sus al-Adna consisted of the northern/eastern part; however, there were never any precise boundaries between the two. The capital of the Sous was at Igli. There was also a ... [...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 and 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, 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 dips, such as 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, plant-derived spreads (such as jams, jellies, and hummus), yeast spreads (such as vegemite and marmite), and meat-based spreads (such as ''pâté''). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Solids
Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid. Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. Physical properties Natural cocoa Natural cocoa powder is extracted with the Broma process where after the cocoa fats have been removed from the chocolate nibs the remaining dry cocoa beans are ground into cocoa powder, which is sold to consumers. Natural cocoa powder has a light-brown color and an extractable pH of 5.3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The 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 corrugations on the 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 true nut. ''Shelling'' almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. 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 over time. Almonds are used in many food cuisines, often featuring prominently in desserts, such as marzipan. The almond tree p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honey
Honey is a sweet and viscous substance made by several 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, as well as 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 from wild ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shilha People
The Shilha people (, ), or Ishelhien, or Chleuh 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 along with the Berber people, includes other ethnic subgroups such as the Tuareg, Rif, Kabyle, Shawia and Guanche. 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 Ca ... [...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 and 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, 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 dips, such as 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, plant-derived spreads (such as jams, jellies, and hummus), yeast spreads (such as vegemite and marmite), and meat-based spreads (such as ''pâté''). ... [...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, Berber, Andalusi, and Mediterranean cuisines, with minimal European (French and Spanish) and sub-Saharan influences. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa. According to Moroccan chef and cuisine researcher Hossin Houari, the oldest traces of Moroccan cuisine that can still be observed today, go back to the 7th century BC. Ingredients Morocco produces a large range of Mediterranean fruits and vegetables, as well as tropical products like snails. Common meats include beef, goat, mutton and lamb, which, together with chicken and seafood, serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, preserved butter ( smen), olive oil, and dried fruits. The staple grains today ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
