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October 06, 2021 10 min read 1 Comment



Believed to be one of the rarest oils in the world, argan oil is a robust, nutty oil made largely in Morocco from the nuts of the argan tree. Argan trees used to cover much of North Africa but they are now greatly reduced in numbers, hence the high price of argan oil. The nut is very difficult to remove from its sturdy fruit and the nuts were originally harvested, not from the tree, but from the droppings of the goats that climbed the trees and ate the fruit. The nut is related to the olive but has a distinct flavour of its own; its oil is used to add flavour to dressings and soups.

Moroccan lamb tagine


1 tsp cayenne pepper
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
1.1kg/2½lb cubed lamb shoulder (5cm/2in chunks)
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil
3 cloves garlic, crushed
570ml/1 pint tomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens, soaked in cold water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped



 Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.

  1. Preheat the oven to 150C/300F/Gas2.
  2. Heat 1 tbsp olive oil and 1 tbsp of argan (or vegetable) oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
  3. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
  4. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
  5. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.



How to Cook Moroccan Berber Bread

 The most popular way to enjoy culinary Argan oil in Morocco is by eating it with bread.

In Morocco, a snack of Almonds, Walnuts, Honey, Olive and Almond Oils is served as an accompaniment to mint tea along as often as possible.

To enjoy this a genuine Berber Morocco bread is indispensable -and the good thing is that, with a little practice, is not so difficult to make.

Makes a loaf for 2 to 4 people

Preparation time 5 minutes
Raising time half an hour
Cooking time Half and hour


 350g / 12.3 oz Strong bread flour

  1. 5g / 0.18 oz dried yeast or 17g / 0.6 oz fresh yeast
  2. Teaspoon of salt
  3. 150ml / 5.1 fl oz very warm water



Greek Feta And Rocket Salad, Pine Nuts & Culinary Argan Oil



  1. 50ml Culinary Argan Oil
  2. Rocket Salad
  3. Greek Feta Cheese
  4. Lemon Juice
  5. Pine Nuts
  6. Fresh Red – Black -White Ground Pepper




  1. Dice the Feta Cheese into 1 cm Cubes and place in a bowl.
  2. Pour about half the Argan Oil onto the diced cheese.
  3. Leave to marinate for 20 minutes stirring occasionally to cover evenly.
  4. Place 2 or 3 handfuls of Rocket Salad in a bowl.
  5. Add a squeeze of lemon juice and turn.
  6. Add the Argan Oil marinated Feta to the salad.
  7. Turn the salad to distribute the pieces.
  8. Place the rocket and Feta on a plate.

 Optionally sprinkle the salad with toasted Pine Nuts.

Next drizzle the remaining Culinary Argan Oil over the salad.
Grind a little fresh black & red peppercorns over the salad and serve.

The Best Way to Cook Mushrooms



  1. Culinary Argan Oil
  2. Your Favouite Mushrooms




  1. Slice or chop your mushrooms
  2. Put a few teaspoons ( or more if needed ) of Culinary Argan Oil into a frying pan
  3. Stir in your mushrooms and fry until golden
  4. Season as desired


Sardines with Rosemary



  1. 50ml Culinary Argan Oil
  2. 4 whole sardines, gutted and cleaned
  3. 100g natural breadcrumbs
  4. juice of 1 lemon
  5. a few sprigs of rosemary
  6. a few sprigs of thyme
  7. salt
  8. pepper




  1. Preheat grill to medium-hot.
  2. Rub the sardines with the oil, then roll in the breadcrumbs.
  3. Season well and place on the grilling tray.
  4. Place the sprigs of rosemary and thyme on top of the fish.
  5. Grill for 5-7 minutes, turning once and breadcrumbs are golden and crunchy.
  6. Season with the lemon juice and serve immediately.


In Morocco grilled sardines are usually eaten with Moroccan bread

Toubkal Ice Cream Recipe

 This is a very useful Moroccan nutty chocolate topping use in any desert.
Suggested Serving per person



  1. 2 Scoops Ice Cream
  2. 1 Desertspoon Culinary Argan Oil
  3. 40g Chocolate
  4. Small pinch of Cayenne pepper ( Optional )
  5. Toasted flaked Almonds




  1. Place chocolate in a bowl and melt.
  2. When liquid blend in some culinary Argan Oil.
  3. Optionally add a very small pinch of cayenne pepper.
  4. Before cool pour onto your desert – ice cream, bananas, fruit and cakes.
  5. Toast the flaked almonds and sprinkle on top.


Moroccan Seffa Medfouna

 4 servings
This is a recipe for a wonderful traditional Berber sweet desert.
Usually made as an accompaniment to a mint tea or coffee as an afternoon treat.
Make sure you have a good quality cinnamon spice powder with a good smell as much of the “supermarket” cinnamon has little flavour or smell.



  1. 250g/9oz Vermicelli ( Angel Hair ) pasta
  2. ¼ teaspoon of salt
  3. 2-3 Tablespoon of Argan Oil
  4. 60g( 2oz) of butter
  5. 50g (1 ¾ ) flaked Almonds
  6. 80g (3oz) icing (powder ) sugar
  7. 1 tablespoon good quality cinnamon spice powder




  1. Put on some boiling water and cook the Vermicelli by steaming until soft.
  2. Lightly roast the Almonds in a frying pan ( no oil ) until light brown.
  3. Leave the almonds to cool.
  4. Crush almonds into flakes until quite fine.
  5. Drain the pasta.
  6. add butter and tablespoons of Argan Oil to flavour.
  7. Place the vermicelli on a plate in a dome.
  8. Cross the vermicelli with a generous amount of cinnamon power, icing sugar and the crushed Almonds.


Keep plenty of spare crushed Almond, Icing sugar and cinnamon.
Add these to the pasta to taste.


Almond Argan Honey Spread



  1. Culinary Argan Oil
  2. Honey




  1. Warm some honey in a bowl and add Culinary Argan Oil ( to taste ).
  2. Stir until evenly blended and use like butter.


Amalou & Argan Oil

 Amlou ( also spelled Amalou ) – is a delicious Moroccan dip made from Culinary Argan Oil toasted almonds and honey. Argan Oil is ground together with roasted almonds and honey to be used as a dip eating with a strong bread. Amlou spread is fairly easy to make if you have a mortar and pestle. Although the preferred traditional method for crushing the almonds is a circular grind-stone.

Serve Amlou on a small plate and eat with bread.
Store Amlou tightly covered in a jar for up to 2 months
Shake or stir the Amalou before serving.

Ingredients ( makes about 2 cups )


  1. 1 1/2 cups (6 oz. or 200 g) almonds ( or a mix of Almonds and Walnuts )
  2. 3/4 cup (180 ml) Culinary Argan Oil
  3. Note1: Argan Oil is an expensive oil so a 50/50 blend of Argan / sunflower seed oil is often used.
  4. Note2:Avoid using Olive as the taste can be too strong.
  5. 3 to 4 tablespoons honey
  6. 2 tablespoons sugar
  7. 1/8 teaspoon salt




  1. Preheat oven to 375° F (190° C).
  2. Toast the almonds on a baking tray for 10 minutes .
  3. Remove when lightly browned and crunchy but not burnt.
  4. Allow the almonds to cool
  5. Grind them to a very fine texture with a pestle or food processor.
  6. Slowly stir the Culinary Argan Oil in with the almonds.
  7. Gradually add the warm honey, sugar and salt and continue to blend.



Moroccan Red Lentil Soup

 Serves 6



  1. 1 ½ tablespoons Argan Oil
  2. 1 – 2 tablespoons Argan Oil to serve
  3. 40g butter
  4. 2 small onions, peeled and chopped
  5. 740g carrots, peeled and chopped
  6. 3 cloves garlic, peeled and chopped
  7. 2 teaspoons ground cumin
  8. 2 teaspoons ground coriander
  9. ½ teaspoon chilli powder
  10. 165g red lentils
  11. 1.5 litres of chicken stock
  12. juice ½ lemon
  13. 1 x 20g pack fresh coriander, chopped
  14. salt and freshly ground black pepper to season




  1. Heat the oil and butter in a pan
  2. Add the onions and carrots
  3. Cover and cook over a low heat until soft.
  4. Add garlic and cook for a minute
  5. Add the spices, stir for a minute.
  6. Add the lentils, stir, then add the stock
  7. Bring to the boil then simmer partially covered 25-30 minutes, until the lentils are soft.
  8. Cool a little, then liquidise and return to the pan.
  9. Season the soup, with lemon juice to taste and reheat.
  10. Stir in the fresh coriander, reserving a little for the garnish.
  11. Drizzle the Argan Oil over the soup before serving.


Culinary Argan Oil & Asparagus Salad

 Ingredients (Serves 2)


  1. 340g Fresh Asparagus
  2. 1 Large Egg
  3. 4 Tablespoons Culinary Argan Oil
  4. 1 Tablespoon Balsamic Vinegar
  5. 4 Cherry Tomatoes
  6. Salt and Pepper
  7. Fresh Basil
  8. 1 Teaspoon Mustard




  1. Place Asparagus spears into boiling water.
  2. Boil egg until hard.
  3. Cut egg into small pieces.
  4. Pan roast cherry tomates til soft.
  5. Mix Argan Oil, Balsamic Vinegar, mustard, salt and pepper.
  6. Add 2 tablespoons of asparagus jus – water.
  7. Arrange asparagus and tomatoes on plate.
  8. Pour vinaigrette on asparagus.
  9. Finish with egg pieces, fresh basil and seasoning.
  10. Serve Warm


Mozzarella & Tomato Salad with Argan Oil Dressing


Ingredients (Serves 2)


  1. 2 Ripe Tomatoes
  2. 2 Mozzarella Balls
  3. 3 Anchovies with Oil
  4. 2 Dessert spoons of Argan Oil
  5. Salt and ground white pepper to season




  1. Cut tomatoes and the mozzarella into slices.
  2. Lay out anchovies and their oil on top of the salad.
  3. Season.
  4. Finally dress with the Argan Oil.
  5. Serve immediately.



Grilled Goats Cheese, Almonds & Argan Oil


This Culinary Argan oil recipe is a variation on one of our favourite classic French salads.
Even if you think you don’t like goats cheese give this a try I am sure you’ll love it!

There are two types of Goats Cheese that can be used. One, which has an outer skin, when grilled, goes translucent and melts. The other is usually whiter, and a little oily and has no crust/skin. This type of goats cheese, sometimes labelled – “fromage chevre doux”, does not melt but grills nicely retaining a crumbly texture and good flavour. Both types of cheese are ok. You can buy the cheese in “rounds” about 40mm( 1.5”) x 10mm thick. Allow about 3 pieces per person.

Ingredients (Serves 2)


  1. Lettuce & Rocket Salad
  2. Red Onion
  3. Cherry Tomatoes – 6
  4. Goat Cheese – 6 – 40mm( 1.5”) x 10mm thick slices
  5. Honey – 6 teaspoons
  6. Toasted Flaked Almonds
  7. Bread – ideally a baguette – cut to 1cm thick rounds 50mm in diameter – about 3 per person
  8. 150ml – 200 ml Balsamic Vinegar ( optional dressing )
  9. Culinary Argan Oil – 12 teaspoons ( 2 teaspoons per slice)




  1. Create a green salad
  2. Add lettuce, rocket salad leaves + finely sliced Red Onion and a few cherry tomatoes.
  3. Cut 6 slices of baguette, about 1 to 2 cm thick circles.
  4. Lightly toast the bread on both sides.
  5. Next pour 1 teaspoon of Culinary Argan Oil on each slice of bread.
  6. Place one cheese slice on each slice of bread.
  7. Place the bread and cheese slices under a grill at around 190C/370F.
  8. Grill for about About 5 to 10 minutes.
  9. When the goat cheese is just slightly dry on the outside with brown edges remove.
  10. Next prepare the topping
  11. Mix 6 teaspoons of Argan Oil ( 1 per cheese ) with 6 teaspoons of a Honey.
  12. Add 6 teaspoons of pine nuts or lightly toasted almonds flakes and mix.
  13. balsamic reduction for the salad.
  14. Pour 100ml of Balsamic Vinegar into a pan.
  15. Bring to the boil then reduce heat and simmer.
  16. Add sugar to thicken and sweeten the sauce.
  17. The vinegar will reduce to half the original volume.
  18. To test the reduction put a teaspoon on a cold saucer. It should be thick but still liquid like honey – not runny like vinegar.
  19. NOTE Add too much sugar or over cook and the dressing will solidify into a jam – so start again!
  20. Final Steps
  21. Once the cheese has been lightly grilled, just going brown around the edges, remove it from the oven.
  22. Put 1 teaspoon of our topping spread over each goat cheese.
  23. Put back under the grill for about 5 minutes until the honey has melted and thickened slightly. Do not let the honey burn!
  24. Spoon you balsamic reduction dressing in lines over the salad.
  25. Place the toasted bread/ goat cheese slices on top.


Moroccan Bissara – Dried Pea Soup with Cumin

 Serves 4


  1. 300 g split dried green peas or dried shelled fava beans, rinsed well
  2. 1¾ litres cold water
  3. 4 tablespoon(s) olive oil
  4. ½ large onion, chopped
  5. 4 garlic cloves, chopped
  6. 2 teaspoon(s) cumin seeds, lightly pan-roasted and roughly ground
  7. ¼-½ teaspoon crumbled dried red chilli
  8. 2 tablespoon(s) roughly chopped fresh coriander
  9. ½ tablespoon(s) Argan Oil mixed with – ½ tablespoon(s) olive oil
  10. Sea salt and black pepper




  1. Bring the peas or fava beans to the boil.
  2. Skim off any scum that appears.
  3. Simmer for 40 minutes to 1 hour.
  4. In a large saucepan, heat the olive oil over a medium heat.
  5. Add the onion with a pinch of salt.
  6. Cook for about 15 minutes, stirring occasionally, until sweet and golden.
  7. Add the garlic and cumin and fry for 2 minutes til brown.
  8. Remove from the heat and add the dried chilli. The beans should be soft.
  9. Mix in the onion mixture and simmer for another 5 minutes.
  10. For a very smooth-textured soup use a blender.
  11. Season with salt and pepper and stir in the fresh coriander.
  12. If the soup is too thick, add more water to the consistency of double cream.
  13. Place into bowls and drizzle the Argan Oil mix on top.


Nut, Herb & Argan Oil Salsa

A crunchy, nutty salsa ideal for chicken, salads or some fish dishes.



  1. 60 ml Culinary Argan Oil
  2. 100 g toasted almonds
  3. 100 g toasted hazelnuts
  4. 2 handfuls of chopped mint
  5. 2 sprigs of tarragon, chopped
  6. 2 tablespoon(s) white balsamic vinegar
  7. Sea Salt




  1. Place the nuts in a food processor and chop until they are the size of large breadcrumbs.
  2. Next stir in all the other ingredients and season to taste.

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February 12, 2023


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