Cooking with argan oil is a secret in this country. The Amazigh, the Berbers in Morocco, however, know many refined recipes with argan oil, because they have been using it for centuries. A number of well-known TV chefs have now made it known as edible oil in this country and always provide new culinary suggestions. Therefore, it is now known not only for its nutritional value and its bioactive ingredients, but also for its culinary properties. Its composition is unique to a vegetable oil and therefore interesting for the vegan cuisine.
How does argan oil smell and what is the taste?
As edible oil only the variant is used, which is obtained from roasted Argankernen. It is mild and reminiscent of walnuts or almonds, pleasant and not too intense – a hallmark of pure, high-quality argan oil. For desserts it is just as good as for spicy-hearted recipes.
By the way: Who says “Argan oil smells funny”, who has either inferior goods in the closet or the cooking oil was exposed too long a wrong storage. Then it is no longer suitable for consumption.
Can you fry with argan oil?
Argan oil even has a fairly high smoke point – it is around 250 ° C and is therefore suitable for frying. However, it is almost too bad for it and loses its valuable bioactive ingredients with prolonged heating. Therefore, it should rather be used for raw food and salads or be added to the food just before eating for refinement. In many recipes, other edible oils are recommended for searing or steaming, the argan oil is added only at the end of the flavor refining.
Can you drink argan oil pure?
Of course, the healthy argan oil can be taken as a dietary supplement orally (about 3 teaspoons a day). For the Moroccans, argan oil is also an everyday food – they dunk their bread to eat in the pure oil. Many who have tried it are thrilled with this simple but spicy snack. If you want to profit from the valuable ingredients, you can use the oil as a food supplement or teaspoonful.
The use of argan oil in the kitchen – 10 delicious recipes
For salads and cold dishes, the roasted argan oil is particularly good – it contributes to its round, nutty smell and taste and neither this nor the valuable ingredients are lost. Of course, the olive oil or rapeseed oil of the everyday salad can be easily replaced by argan oil. Here is a recipe for a slightly different dressing:
Yogurt dressing recipe
- 1 cup of low-fat natural yoghurt
- ½ tsp honey
- 1 teaspoon argan oil
- 1 tsp white wine vinegar
- 1 clove of garlic
- 1 small spring onion with stems
- 2 teaspoons lime juice
- Salt and freshly ground pepper to taste
Finely chop the leek onion, also garlic – or express. Mix all ingredients well together – with blender or whisk. Let the dressing soak in the fridge for a few hours and stir again before using.
Carrot and raisin salad with argan lime dressing recipe
This is a sensational and simple raw food recipe with an authentic Moroccan touch. These ingredients are needed:
- ½ cup of light raisins
- 250 g of small peeled carrots
- 2 tbsp argan oil
- 1 tbsp fresh lime juice
- 1 pinch of salt
- Freshly ground pepper
- Maybe a drop of white wine vinegar
Let the raisins soak overnight in water. The raisins absorb the water. Finely grate the carrots. Add oil, lime juice and spices. Drain the raisins and mix well. Delicious!
Grilled goat cheese with argan oil
This is a refreshing warm and delicious snack. Ingredients for about 6 servings:
- Lettuce and rocket
- Red onion
- 6 cherry tomatoes
- salt and pepper
- 6 round goat cheese
- 6 tsp honey
- Possibly. also pine nuts or almond leaves
- 150 ml balsamic vinegar
- 12 teaspoons argan oil – two each per goat cheese
- Bread: white bread or baguette are ideal
Carefully roast the almonds in a pan – lightly brown. Pine nuts can be used without pretreatment. Prepare the salad, tomatoes and finely chopped onion in a bowl with a dash of balsamic, salt and pepper.
For each goat cheese, cut off a slice of white bread no more than 2 cm thick. Toast the bread on both sides. Then drizzle a teaspoon of argan oil on each slice. Place the goat’s cheese on the bread and grill in a tube or grill at 190 ° C for about 5 or 10 minutes until the edges turn brown.
Mix 6 teaspoons of argan oil with the honey. Stir in 6 teaspoons of pine nuts or almonds. Boil 100 ml of balsamic in a pan, then switch back and simmer until only half of the liquid is left. If necessary add brown sugar to make the sauce thicker.
Add one teaspoon of the oil-nut mixture to the ready grilled cheese and then cook for another 5 minutes until the honey has melted. Attention – do not let it burn!
Put the balsamico reduced in the pan over the salad and add the bread and cheese slices. Bon Appetit!
Moroccan bissara soup / cream recipe – pea soup very different
- 300 g of green peas or chickpeas
- 2 liters of cold water
- 4 tbsp olive oil
- 1 big onion
- 4 cloves of garlic
- 2 teaspoons cumin, lightly roasted and coarsely ground
- ½ teaspoon dried red chili pepper, ground or chopped
- 2 tablespoons coarse chopped coriander herb
- 2 teaspoons argan oil mixed with 2 teaspoons olive oil, sea salt and freshly ground black pepper
Let the peas soak overnight in plenty of water. Bring to the boil without salt and boil for about 40 minutes, scooping off the foam.
Separately braise the chopped onions with the 4 tablespoons of olive oil and a little salt until they are glassy and slightly browned. Then add the chopped garlic and the ground roasted cumin and simmer for another 2 minutes until everything is evenly light brown.
Remove the pan from the fire and add the chili. If the peas are soft, the spice mixture is stirred. Who loves creamy soups, can now use a blender.
Season with salt and pepper, serve with the fresh cilantro and garnish with a few drops of argan oil.
Moroccan red lentil soup with coriander
- 2 tbsp argan oil
- 40g butter
- 2 small onions or shallots
- 700 g of carrots
- 3 cloves of garlic
- 2 teaspoon ground cumin (cumin)
- 2 teaspoon ground coriander
- 1 teaspoon ground chilli powder
- 150 g red lentils
- 1.5 liters of chicken broth
- Juice of half a lime
- Fresh coriander herb
- Salt and freshly ground pepper at will
Heat oil and butter together in a deep frying pan. Peel the onions and carrots, chop them into small pieces or chop them finely and cover with oil – do not set the stove to the highest level!
Gradually the garlic, also finely chopped, and add the spices. Finally, stir in the lentils, pour everything with the broth and let simmer partially covered for about 25 minutes.
Allow the mixture to cool and add some water, season with salt and pepper (note – the red lentils will soften more slowly if the salt is added too soon!) And allow to rise again.
Serve the soup with one, two drops of argan oil and some chopped cilantro per serving.
Moroccan Lamb Tagine
This lamb casserole is named after the customary ceramic casserole. The ingredients needed for this exquisite recipe:
For the spice mixture:
- 1 teaspoon cayenne pepper
- 2 teaspoons (fresh) ground black pepper
- ½ tsp hot pepper
- 1 ½ tsp ground ginger
- 1 tsp turmeric or turmeric
- 2 teaspoon ground cinnamon
For the stew itself:
- 1 triggered lamb shoulder – ready for frying, and cut into strips of about 5 cm in length – a generous kilogram of meat in total
- 2 large, chopped onions
- 1 teaspoon of olive oil
- 2 teaspoons of argan oil
- 3 garlic cloves, chopped and crushed
- 500 ml of tomato juice
- 2x 400 g of tomato pieces from the tin
- 115 g of dried and halved apricots
- 50 g dates, cut into pieces
- 50 g sultanas or raisins
- 85 g peeled and chopped almonds
- 1 Tl soaked saffron threads
- 600 ml broth from the lamb
- 1 teaspoon of clear honey
- 2 teaspoons chopped coriander
- 2 teaspoons roughly chopped parsley
Mix the spices well in a small bowl. Thoroughly mix the lamb with half of the spices and leave in the fridge overnight. Preheat the oven to 150°C.
Heat olives and argan oil in the casserole, do not heat! Sauté the onion and the rest of the spice mixture for about 10 minutes on low heat so that the onions become soft and glassy but not brown. Add the chopped garlic in the last three minutes.
Sauté the lamb from all sides with the remaining oil (1 tsp argan oil), then add to the first pan with the spices. Remove the gravy with some tomato juice and place in the casserole with the meat.
Also add the remaining tomato juice, the dried fruits, the almond leaves, the saffron, the lamb stock and the honey and bring everything to a boil. Cover for 2 to 2.5 hours in the roasting tin until the meat is melting tender.
Sprinkle with herbs before serving. Serve with rice or couscous. The refined combination of hot and sweet ingredients smells exotic and tastes simply irresistible.
Hummus or chick-pea with argan oil
- 6 cups chickpea peas
- ½ cup of lime juice
- 1 clove of garlic
- Some water – as needed
- 3 tbsp argan oil
- Salt and pepper to taste
Soak the peas in water for one day. Then simmer until soft. Process all ingredients with a hand mixer or blender to a paste and season to taste. Fold in some argan oil loosely. The chickpea is good as a spread or dip.
A typical Moroccan dip recipe: Amlou
The main ingredients are almonds, argan oil and honey. The production is quite simple. Traditionally, the almonds are processed on a millstone to a silvery, soft paste, but a blender or blender perform the same services.
- 1 1/2 cups or 200 g whole almonds with skin
- ½ cup argan oil
- 3 – 4 tbsp honey heated in a water bath
- 1 – 2 tablespoons of ground sugar
- 1 pinch of salt
Preheat the oven to 190 ° C. Wash and dry the almonds, place in a pan and roast for about 15 minutes until crisp and slightly darker but not burnt. Allow the almonds to cool slightly and process them with the blender or work them through a food processor until a soft, oily, almost liquid paste is formed. This can take some time.
While stirring, stir in the argan oil into the almond paste – if necessary use the mixer at the lowest level. Also add honey, sugar and salt.
Serve the Amlou in a bowl or a soup plate – along with bread for dipping. Incidentally, Amlou lasts for about two months when kept cool and dark in a tightly closed container. Shake well or stir before serving.
Moroccan dessert: Seffa Medfouna recipe
This cinnamon-scented treat tastes wonderful with peppermint tea or oriental mocha. The ingredients for about four servings:
- 250g vermicelli – these are very fine tagliatelle
- ½ teaspoon salt
- 2-3 tablespoons argan oil
- 50 g of butter
- 50 g almond leaves or whole almonds
- 80 g of powdered sugar
- 1 teaspoon of ground cinnamon
Cook the noodles as usual until they are soft but still firm. Roast the almonds without oil in a pan until browned. Allow to cool and then crush very finely.
Then mix the cooked noodles with butter and the argan oil. Spread the powdered sugar, almonds and cinnamon crosswise over the noodles, handing out the leftovers separately. Good Appetite!
Another dessert recipe: chocolate sauce with roasted nuts and argan oil
Perfect for garnishing and infusing vanilla ice cream, caramel cream, vanilla or chocolate pudding. Here are the ingredients:
- Dark chocolate – z. B. bittersweet
- Argan oil
- coconut oil
- Roasted almond leaves
Melt the chocolate in a water bath, then add a few drops of argan oil and a touch of pure coconut oil to the roasted almonds on top.
Argan oil as part of a smoothie recipe
Many vitamins need a drop of oil – otherwise the organism can not use them. Oil makes green smoothies compatible. The mild, nutty-tasting argan oil goes well with the sweet and fruity mixtures. Ingredients for 3 to 4 glasses:
- 2 kiwis
- 2 oranges
- 1 banana
- 375 ml of unsweetened or freshly pressed carrot juice
- lemon juice
- lemon balm
- 2 teaspoons (roasted) argan oil
Peel and puree the fruit, squeeze the oranges and half a lemon. Mix the smoothie with the oil and crushed ice cubes and decorate with the lemon balm before drinking.
Argan oil is also suitable for babies
Since argan oil contains neither terpene nor essential oils, it is also well tolerated for baby stomachs. Once infants can eat solid food or at least porridge, they can digest raw food porridge or mixed drinks. As with adults, their digestive system needs a droplet of oil to process the nutrients offered. Here, the mild argan oil can be used. The included nutritional values speak for themselves – even the smallest ones benefit from it.
Mixed fruit with carrot, buckwheat germ, oatmeal and some argan oil, for example, seems to taste good and is well tolerated. It is important not to mix too much with baby food.
The durability of argan oil
The shelf life of argan oil is up to 12 months when properly stored. It keeps well in a dark bottle and in a cool place, but not in the kitchen next to the stove. Longer storage times reduce the quality of the oil and its ingredients. The storage in the refrigerator leads to “flocculation”, but has no effect on the shelf life. Once the bottle has opened, it should be used within two to three months. The same applies to good olive oil.
Conclusion: argan oil is an asset to the kitchen
Those who like to try Moroccan recipes can not avoid the argan oil anyway. The mild-nutty aroma of argan oil gives dishes a special touch. It is well tolerated and it smells discreet and pleasant. Therefore, it can also be integrated into previously known recipes.
Since it is heat resistant up to 250 ° C, argan oil can be used for cooking or steaming. But too high and too long it should not be heated. It not only loses its typical smell and taste, the valuable ingredients also suffer. Have fun cooking!