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The oil contains 80% unsaturated fatty acids, is rich in essential fatty acids, and is more resistant to oxidation than olive oil. Argan oil is used for dipping bread, on couscous and salads, and for other similar uses. A dip for bread known as amlou is made from argan oil, almonds, and peanuts, sometimes sweetened by honey or sugar. The ...
Argan oil is a plant oil produced from the kernels of the argan tree (Argania spinosa L.), which is indigenous to Morocco and southwestern Algeria. [ 1 ] [ 2 ] In Morocco, argan oil is used to dip bread at breakfast or to drizzle on couscous or pasta.
Amlu (Arabic: أملو ; Berber languages: ⴰⵎⵍⵓ), also spelled amlou, is a spread used in Moroccan cuisine.It consists of argan oil, almonds and honey.The almonds are toasted, which are then crushed and kneaded with honey and argan oil. [1]
Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, and Sri Lanka in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are cooked briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with ...
The original business at the basis of Moroccanoil was started by Israeli brothers Mike and Erik Sabag in 2003, when Mike, a hairdresser, experimented the protective properties of argan oil, which was brought to them by their mother after a trip to her native Morocco. The two began selling the product to hair salons in the Tel Aviv area. [10]
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Hyderabadi (Urdu: حیدرآبادی اردو) is a variety of Dakhini Urdu, spoken in areas of the former Hyderabad State, corresponding to the Indian state of Telangana, the Marathwada region of Maharashtra and the Kalyana-Karnataka region of Karnataka.
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