Hello.
Hi.
This is a bit awkward.
It’s been a little while.
Let me tell you the story of a little simple dip that I
first encountered at Atlas restaurant. It’s taken me so long to post this that
the restaurant has since closed, which is too bad because it was delicious.
Best couscous I’ve ever eaten.
Anyways, I made the dip at home and then I made it again for
my family. Everyone loved it.
Just three ingredients and the ability to be scaled up and
down ridiculously easily. Plus, I’m pretty sure it’s some sort of non-Newtonian fluid, but I’ve yet to fill a swimming pool with it and try to run across.
This is traditionally made with argan oil, but I couldn’t find
any at the grocery store, so I used hazelnut oil instead. Feel free to
experiment with other nut oils.
It’s sweet and salty and so good on a fried pita. At Atlas,
they served this with a fried semolina bread, but I just took a mini pita and
fried it in oil on a skillet. Much easier and just as delicious. You have to
get one of those fluffy mini pitas though.
Have I distracted you?
Good.
*Disappears*
Amlou
60 g blanched almond meal
30 g hazelnut oil
20 g olive oil
30 g wildflower honey
Pinch of salt
Mix all ingredients together and served with mini pitas
fried until warm and golden.
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