Argan Oil

Argan Oil, the ultimate prize of nut harvest and extraction, receives its apropo labeling "liquid gold" for many reasons. The oil itself has light reddish-gold color, a delicate nutty flavor after the roasting process, and contains a treasure trove of healthful properties, which are just beginning to be recognized globally.

Primarily, argan oil contains a high level of anti-oxidants, essential fatty acids composed of oleic and linoleic acids, and an extraordinary combination of rare plant sterols, all vital components for healthy skin, renal function, nerve healing, and lower cholesterol. Also, the high level of tocopherals (Vitamin E), which is three times that of organic olive oil, further enhances the benefits of argan and makes it ideal for topical applications to soothe skin rashes, to revitalize dry hair folicles, and to heal acne.

Nutritional breakdown (per tablespoon)
Calories: 70
Fat Calories: 70
Total fat: 8g (12%)
Saturated fat: 1.4g (7%)
Trans fat: 0g
Polyunsaturated fat: 3g
Monounsaturated fat: 3.4g
Cholesterol: 0 mg. (0%)
Sodium: 0 mg
Total Carb: 0g
Protein: 0g
Vitamin E: 3.4mg (23%)

(Additional nutrition info available at http://www.dietobio.com/aliments/en/argan.html
Photo credit of Berber woman sorting argan nuts: http://en.wikipedia.org/wiki/Argan_oil

ARGAN COOKING TIPS:

*** USE IN PLACE OF OLIVE OIL IN ALL YOUR FISH, RICE, SALAD, SEAFOOD, ETC. RECIPES.

> Combine with lemon juice for a refreshing salad dressing that works perfectly with crumbled cheeses.
> Alternatively try it drizzled on soups to add a nutty flavor, it's particularly good with pumpkin or butternut squash soup.
> For a traditional Berber breakfast, try mixing with honey and yogurt.
> Also popular in Morocco is 'amlou'-- a paste made of argan oil, crushed almonds and honey. (Recipe below.) It is yummy smothered on toast - like a Moroccan peanut butter.

AMLOU DIP:
Purported by native Moroccans to be a natural aphrodisiac and energy booster, argan is mixed into a paste with roasted almonds and honey then spread on rolls or bread. Eaten in the morning, the dip is also cited as an appetite suppressant and dietary aid.
Ingredients:
8 oz. regular almonds, roasted and salted
8 tbsp. argan oil
4 tbsp. honey
Grind almonds in a food processor to desired texture. Place ground almonds in a mixing bowl and slowly stir in argan oil, one tbsp at a time. Slowly stir in honey to a well mixed paste. Serve on Pita bread, croissant, toast or rolls.
Note: Amlou should be stored at room temperature in a sealed container.

ARGAN/HONEY SPREAD
(For a quick, energy start on your day)
Ingredients:
2 tbsp. argan oil
2 tbsp. honey
Mix honey and argan in bowl. Use on bread or pancakes. Store at room temperature in closed container.

ADDITIONAL ARGAN OIL USES:
> A topical massage, for rheumatism, against hair loss, to eliminate dandruff, against acne, burns, wrinkles, to protect against skin drying.
> Used in regular diet, argan has a positive effect against cholesterol and atherosclerosis.
> Culinary uses to try: in dressings, its aroma couples very well with raw veggies.
> The delicate, nutty after-taste enhances so many dishes: whether with fish or goat's cheese, with puréed sweet potatoes or a salad of carrots and oranges.
> A simple argan oil drizzle will enliven your soups, cooked dishes and even desserts.
> It adds a touch of nut and sesame, bringing an oriental flavor to your cooking.
(Suggestions: http://www.arganoilmorocco.com)

SEA BASS with MOROCCAN SALSA (Serves 6)
3 med.-size red bell peppers
5 tbsp. argan oil
1 tsp. ground cumin
1/2 tsp ground cinnamon
1/2 cup chopped, pitted black olives
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1/4 cup golden raisins
3 tbsp. fresh lemon juice
2 tbps. (packed) chopped fresh mint
2 tsp. grated orange peel
1/2 tsp. cayenne

6 (6-oz.) sea bass filets

Char peppers on broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to bowl.
Heat 1 tbsp. argan oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers.
Mix in olives, next seven ingredients (red onion, cilantro, raisins, lemon juice, mint, orange peel, and cayenne) and 2 tbsp. argan oil. Season with salt and pepper as desired. Cover and let stand at room temperature, tossing occasionally.
Preheat broiler. Brush fish with 2 tbsp argan oil. Sprinkle with salt and pepper. Broil fish until opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over to serve.
Note: Try Moroccan salsa with other local fish and serve with couscous for complete traditional dinner.

TANGINE MARINADE FOR FISH RECIPES
Ingredients:
1/2 cup argan oil
1/4 cup chopped fresh parsley
3 large garlic cloves, chopped
3 tbsp. chopped fresh cilantro
1 tbsp. sweet paprika
2 tsp. ground tumeric
1/8 tsp. crushed saffron

Mix ingredients above in medium bowl. Add fish filets and turn to coat. Refrigerate 2 hours, turning fish occasionally.
Recipes suggests 4 (6-oz) white fish filets such as halibut or orange roughy.
Bake marinated fish in pre-heated oven at 400F topped with sliced peppers, tomatoes, onions, olives and salt and pepper to taste. Cover dish with foil. Bake until fish flakes easily and vegetables are tender. About 50-60 minutes.

CHARMOULA SAUCE FOR FISH
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh flat-leaf parsley
5 garlic cloves, coarsely chopped
1/3 cup fresh lemon juice
2 teaspoons sweet paprika
2 teaspoons salt
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne
1/2 cup argan oil
Purée all sauce ingredients except argan oil in a food processor or blender. With motor running, add oil in a slow stream.

RAW CARROT SALAD (Serves 5 to 6)
Ingredients
1 lb. carrots, coarsely grated (about 4 cups)
1/4 cup argan oil
3 to 4 tbsp fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 tsp ground cumin (or use 1/2 tsp. ground cumin
and 1/4 tsp ground cinnamon)
1 tsp. sweet paprika
pinch salt
1/4 to 1/2 tsp cayenne

In large bowl, mix together all ingredients. Cover and let marinate in refrigerator for at least 2 hours or up to 2 days to allow flavors to blend and permeate the carrots. Serve chilled or at room temperature.

CHICKEN COUSCOUS (Serves 6)
9 chicken pieces
1 tsp ground ginger
1 tsp black pepper
1 tsp salt
1 sachet saffron filaments
4 tbsp argan oil
1 onion, peeled and sliced
4 sprigs flat leaf parsley
4 sprigs fresh coriander
Barley Couscous

Put the chicken pieces in a bowl with the ginger, pepper, salt and saffron. Rub these in using your hands, then brown in a casserole dish with the argan oil. Add the sliced onion, and soften for 2-3 minutes, then pour in 1 quart of water. Make a herb bundle by tying the parsley and coriander sprigs together with fine string and add to the casserole. Bring to the boil then reduce to a simmer for 1 hour or until cooked.

ASPARAGUS SALAD (Serves 2)
Nutritious salad, prepared in less than 30 minutes
Ingredients:
12 oz. fresh asparagus
1 large egg
4 tbsp argan oil
1 tbsp balsamic vinegar
1 tsp mustard
Salt & pepper to taste
Fresh basil, chopped
Preparation: Bring water to a boil in a large pot. Add asparagus spears, butter and salt. Cook asparagus for about 6 - 10 minutes until tender crisp.
Boil egg until hard.
Prepare vinaigrette by mixing argan oil, balsamic vinegar, mustard, salt and ground pepper in a bowl. Stir in two tablespoons of asparagus juice (water used to boil the asparagus) to finish vinaigrette.
Peel hard boiled egg and cut in small cubes.
Arrange whole spears on plates. Pour vinaigrette over asparagus. Finish by sprinkling egg dices and basil over asparagus. Serve lukewarm.

Recipe, photo credit and additional Moroccan dishes and argan recipes at:
http://www.epicurious.com/tools/browseresults?type=browse&att=21&threshold=50
-- and--
http://www.worldartisanguild.com/kitchen.html

***Remember to substitute culinary argan oil for vegetable and olive oil in all recipes.