In the southern Souss region in the Anti-Atlas, three local products are ground together
to make a simple and exquisite dip for bread. The process of producing oil from indigenous
argan tree nuts is labor-intensive and nowadays done almost exclusively at rural
women’s co-ops (see page 41 for more on argan oil). The best substitution is walnut oil,
though extra-virgin olive oil also works. This dip for fresh bread is enjoyed at breakfast or
for a midmorning or afternoon snack with Mint Tea (page 210) or Saffron Tea (page 211).
3⁄4 cup/115 g unsalted toasted almonds
6 Tbsp/90 ml argan oil, walnut oil, or extravirgin
olive oil, plus more if needed
1⁄4 cup/60 ml honey, plus more if needed
In a food processor, add the almonds, oil, and
honey and, using quick pulses, process until
thoroughly blended. Alternatively, using quick
pulses, grind the almonds, making sure that they
do not turn pasty, then transfer to a small mixing
bowl and work in the oil and then the honey
with a fork until thoroughly blended. The texture
should be gritty and the consistency loose and
oily. Taste and add more oil or honey if needed.
Spoon into a bowl and serve.