Now that you’ve bought some argan oil, what are you going to do with it?
Argan oil has an intense, nutty flavor (we’re speaking of the roasted, food-grade variety) and a really high price. Two reasons to use it sparingly in cooking. Think of it as a flavoring, and then let your culinary imagination take off. But if you’re still looking at that bottle of argan oil and can’t think what to do with it, take some ideas from Green Prophet recipes.
- Cook our Moroccan Fish Stew, substituting 1/4 cup argan oil for the olive oil.
- Simmer a delicious Lebanese Lentil Soup, substituting half argan oil for the olive oil.
- Make a dinner sensation: Cook our Creamy Eggplant Soup and top each serving with 1 teaspoon argan oil instead of the pesto.
- Substitute argan oil for the olive oil in our Syrian Tomato Salad.
- Sprinkle argan oil over feta cheese cubes. Stir gently. Allow to sit for 10 minutes. Combine argan-seasoned cheese with arugula leaves and tomatoes. Grind a little black pepper over the salad, and serve.
- Marinate vegetables for grilling using 1/4 cup argan oil and 1/4 cup olive.
- Our Golden Roasted Potato Wedges are spectacular with argan oil instead of olive.
- Caramelize the onions for Majadra using argan oil instead of olive.
- Cook Freekah, substituting argan oil for olive in any recipe.
Meat and Poultry
- Substitute argan oil for olive in our Poussins Stuffed with Pine Nuts and Rice
- Try Syrian Meatballs with argan oil in the tomato sauce.
Dessert? Yes indeed. Gently drizzle argan oil over your favorite ice cream, dip your spoon in, and enjoy.
Now try drizzling a little argan oil over these dips and spreads:
Photo of Syrian Tomato Salad by Miriam Kresh