<p>Has anyone used Moroccan food grade argan oil for cooking tagine?
I understand it is present in southern moroccan dishes.
What are its properties/flavors. </p>
<p>it is costly and I want to get an idea of the need before I spend the $. Are the suitable substitutes like walnut oil or hazelnut oil ?</p>
<p>Thanks</p>
<p>I’ve had argan oil in Morocco. It’s from a nut similar to an almond, so I imagine another mild-flavored nut oil would work. Hazelnut would probably be pretty good, just a dab to give a little nuttiness and aroma.</p>
<p>I use argan oil on my hair- and the smell is not appetiziong.</p>
<p>Walnut oil and top olive oil are frequently used as substitutes in North African cooking.</p>
<p>OK…dumb one here…what is tagine?</p>
<p>jym -it sounds like it is time to toss that oil bottle. Nut oils can go rancid in no time if stored exposed to light and air. Light-promoted oxidation of unsaturated compounds in oils results in generation of icky-smelling, reactive compounds that are not so good for you.</p>
<p>Bunsen well said so very true . I buy all my nutty/truffle oils etc… in small quantity.Same goes for butter ;)</p>
<p>Thumper~It is a traditional Moroccan comfort food dish of lamb/ veggies simmered in numerous spices. You cook it in a earthenware special dish. Very fashionable at this moment, but you ought to try eat,it can be outstanding 
They are several variations as you can see in the epicurious link below.</p>
<p>[Tagines[/url</a>]</p>
<p>[url=<a href=“http://www.epicurious.com/tools/searchresults?search=tagine]tagine”>http://www.epicurious.com/tools/searchresults?search=tagine]tagine</a> Recipes at Epicurious.com](<a href=“http://www.creativecookware.com/tangine.htm?gclid=CM2Svdqs16wCFcp65QodHxQdqg]Tagines[/url”>http://www.creativecookware.com/tangine.htm?gclid=CM2Svdqs16wCFcp65QodHxQdqg)</p>
<p>BB-
Its a tiny bottle, and I keep it in a dark cabinet. And I just bought it a few months ago. I just don’t seem to like the smell. My hairdersser has a different brand of Moroccan oil. It smells better.</p>
<p>Morrocan oil for cosmetic purposes will be different than food grade.</p>
<p>We stayed in several parts of north africa for an extended period of time many years ago and have been making couscous, tagine, various berber foods/cooking etc for years.</p>
<p>Recently DH mentioned that I hadn’t used the tagine in a while.
So I am planning on making some couscous and tagine dishes over the holidays. I dont have a couscousier, I am able to make do with a metal colander over the pot to steam the couscous.
In the past I don’t recall any of the recipes calling for argan oil in the tagine.
I don’t know if it is because the “oil” has become fashionable/promoted. Or if it because we didn’t spend a lot of time in the deep southern region where it is more common- that I didn’t know to use it in my cooking in the past.</p>
<p>I am inclined to use a toasted nut oil that is more readily available if I can get a handle on what taste/aroma properties are closest…</p>
<p>Wondering if like high quality toasted sesame oil–used after cooking to add aroma/flavor to certain asian inspired dishes–that Argan oil is treated the same way. From what I read–it is a flavor/aroma enhancer not an oil for cooking as the special qualities are lost with heat.</p>