Traditionally in Morocco, Argan oil is used in tajines, couscous, salads, grilled tomatoes and other famous moroccan recipes (see how argan oil is traditionally produced in Morocco).
Argan oil contains 80% of unsaturated fatty acids. This acid is essential because it can not be synthesized by our body and must be provided in diet.
Argan's oleic acid content makes it a particularly interesting oil in the regulation of cholesterol. There are some ongoing studies that tend to show that two soup-spoonfuls Argan oil per day for a month could significantly reduce blood cholesterol.
The Argan oil is rich in vitamin E (620 mg / kg for Argan oil compared to 320 mg / kg for Olive oil) which is a powerful fat-soluble antioxidant that captures free radicals and neutralizes destructive oxidation.
Some Argan oil medical properties:
- Anti-oxidant (phenolic compounds)
- Reduces hyper tension
- Reduces cholesterol damage
- Reduces rheumatic an articular pain
- Stimulates brain capacity
- Facilitate digestion by increasing the concentration of pepsin in the gastric juice
How to prepare original Moroccan Amlou:
Purported by native Moroccans to be a natural aphrodisiac and energy booster, argan is mixed into a paste with roasted almonds and honey then spread on rolls or bread. Eaten in the morning, the dip is also cited as an appetite suppressant and dietary aid.
Amlou Ingredients:
- 8 oz. regular almonds, roasted and salted
- 8 tbsp. argan oil
- 4 tbsp. honey
You should store Amlou at room temperature in a sealed container for good conservation.
How to prepare Argan and Honey Spread
A delicious spread For a quick, energetic start of your day
Argan/honey spread ingredients:
- 2 tbsp. argan oil
- 2 tbsp. honey
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