Moroccan amlu is associated with which region?

Moroccan amlu is associated with the Souss region. The spread is a signature of southwestern Morocco, where argan trees, almonds, and honey have long been important local resources.

Amlu, also spelled amlou, is made by grinding toasted almonds and combining them with culinary argan oil and honey. It is commonly served at breakfast or afternoon tea, alongside bread, pancakes, or pastries. Its rich, nutty texture sometimes prompts comparisons with peanut butter or chocolate-hazelnut spreads, but traditional amlu contains no chocolate.

The Souss is also strongly linked with the Shilha-speaking Amazigh communities, whose food traditions make extensive use of argan oil. That oil is distinct from cosmetic argan oil: culinary oil comes from roasted kernels and has a deeper, toasted flavor. The nearby Rif, Draa, and Tafilalt are Moroccan regions, but they are not the canonical regional association for amlu.