Moroccan recipes · Pastries and sweets
Amlou from the Souss
After Khadija Oubla, head of the women’s cooperative “Fermes Vertes”, on the national portal maroc.ma
- Course
- Pastries and sweets
- Ingredients
- 3
- Steps
- 5
- Occasion
- Ramadan, Guests
- Origin
- Souss-Massa
Ingredients
Method
Variations
- In the Souss, amlou is eaten during Ramadan with bread such as tafarnout, with msemen or with baghrir.
- In the land of the argan tree, among the Ida Outanane and in Chtouka Aït Baha, Taroudant and Tiznit, Ennayer, the Amazigh New Year, brings a porridge of barley grits (tagoula); it is served on a dish with a hollow in the middle, into which amlou is poured.
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Last checked on 25 Oct 2026.