Recipes and dishes with argan oil

A tagine is an earthenware stew that is widely used in Moroccan cuisine. A tagine consists of a refractory dish with a pointed lid.

The dish can be placed directly on the gas and thus serves as a "pan". Beware if you remove the tagine from the fire it stays hot for a long time and you cannot touch it with bare hands.

Ingredients:

3 tomatoes

little oil for frying (no argan oil)

4 cloves of garlic

salt and pepper

1/2 teaspoon of cumin

1/2 teaspoon of turmeric

1/2 teaspoon of ginger

1 teaspoon tomato puree

2 medium-sized courgettes

1 tablespoon lemon juice

50 grams of shrimp

and parsley

finally culinary argan oil

Preparation:

Peel the tomatoes and rid them of the hard parts and seeds, cut into small pieces.

Fry them in the tagine, add the garlic, salt, pepper, turmeric and tomato puree.

Stir regularly until you get a thick sauce.

Wash the courgettes and remove the ends and cut into strips of approximately 5 centimeters.

Add them to the tomato sauce.

Add the shrimp and lemon juice, let it simmer for about 15 minutes.

Get it a little too dry and fry it a little, add some extra water.

Just before serving, add some fresh parsley and sprinkle the tagine with culinary argan oil.

Enjoy your meal.

Ingredients:

150 grams of couscous

half a red pepper, in small pieces

half a bell pepper, in small pieces

half a cucumber, unpeeled and diced

little fresh coriander, coarsely chopped

100 g of feta, crumbled

salt

pepper

cumin

culinary argan oil

Preparation:

Prepare the couscous as indicated on the package, mix the couscous with the bell pepper, cucumber, coriander, feta.

Season with salt, pepper and cumin and add a dash of argan oil, then leave the salad.

Rest for an hour so that the flavors can mix.

Amlou is a dip that they often serve for breakfast in Morocco and can be compared to what we know as peanut butter or chocolate pasta, but then the healthy variant. Amlou also tastes great on toast and pancakes.

Ingredients

250 grams of almonds

250 grams of honey

250 ml culinary argan oil

and a tip of cinnamon

Preparation

Lightly roast the almonds and then grind them as finely as possible, then add the honey, argan oil and cinnamon and mix into a thick mass / paste.