Traditional dishes

For centuries, Argan oil has not been able to think of Moroccan cuisine. The oil is even consumed purely. Especially in many traditional dishes, argan oil is a beloved addition. And that’s not for nothing. The nutty taste makes this oil very suitable as a refined taste maker for among other:

  • Beet salad
  • Fish
  • Tajine
  • Yogurt
  • Amlou

Beet salad

Argan oil gives a rich taste to salads. A good example of a Moroccan salad is the red beet salad. Argan Oil is also a welcome addition to dressings.


The nutty taste of argan oil also fits well with fish dishes. But note: The taste, odor and nutritional values of Argan oil are lost at a temperature higher than 60 degrees. Therefore, add the argan oil to the pan as soon as the fish is cooked, remove the oil directly from the pan and enjoy.


A typical Moroccan dish is of course the tajine. The dish is named after the cone-shaped stew of earthenware. This cone-shaped lid ensures good air circulation. Put the stew on a very low heat and cook for example vegetables like tomato, zucchini and eggplant. Adding a few drops of argan oil already makes for a delicious taste. You can also add the argan oil to couscous.


Also by the yogurt tastes argan oil good. You may add some honey to it.


Amlou may not be missing from this list. Amlou is a traditional Moroccan dish based on argan oil, honey and almonds. This dish is delicious as a dip.