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The Jew and the Carrot » Jacob Levenfeld - Voice of the New Jewish Food Movement


Jacob Levenfeld

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Argan Oil: From Morocco to Israel

Jacob Levenfeld, who has spent extensive time in the Negev, writes about Orly Sharir’s project to grow argan oil in Israel’s desert. Orly, a supplier of herbs and spices for Negev Nectars in the United States, writes more on the subject on the Negev Nectars blog.

Isn’t it frustrating when you eat something delicious but you can’t quite put your finger on that little ingredient that pulls everything together? In Moroccan cuisine, that extra spice could just be a little-known delicacy known as argan oil. Used in all sorts of food recipes, lotions, and creams, this reddish oil is derived from argan tree nuts native to Morocco. Lately, though, a small number of farms in Israel’s Negev desert have also forayed into argan production.