Once I picked up a bottle of ARGAND'OR "Moroccan Gold" argan oil at John McGinnis & Co. Saturday afternoon, I couldn't wait to cook with it. Alas, I couldn't even find a single mention of the oil in my cookbooks at home, so I turned to the Internet and grabbed several Moroccan recipes to try.

You could substitute olive or other oils (hazelnut, walnut, sesame) for the argan oil. Likewise, you could use argan oil in place of other oils in recipes. I used it to great effect for a lemon dressing on a beet and radish salad.

ARGAND'OR notes that argan oil has been used by chefs in everything from hors d'oeuvres (mackeral carpaccio at the Marigold Kitchen in Philadelphia) to fish (tuna tartare with black olives, preserved lemon and argan oil at Arc Lounge in Ottawa) to desserts (strawberries, argan oil and lemon verbena at Alinea in Chicago).

MOROCCAN RED LENTIL SOUP WITH CILANTRO

PG TESTED

• 1  1/2 tablespoon argan oil, plus 1 to 2 tablespoon to serve
• 1 tablespoon butter
• 2 small onions, peeled and chopped
• 1 1/2 pounds carrots, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
•   1/2 teaspoon chili powder
• 1/3 pound red lentils
• 1 1/2 quarts vegetable stock (or chicken stock)
• Juice   1/2 lemon
• Fresh cilantro leaves, chopped, to taste
• Salt and freshly ground black pepper to season

Heat the oil and butter in a large heavy-based pan, add the onions and carrots, cover and cook over a low heat until beginning to soften. Add the garlic and cook for a minute, add the spices, stir and cook for a further minute.

Add the lentils, stir, then add the stock, bring to the boil and simmer, partially covered, for 25 to 30 minutes, until the lentils are soft. Cool a little, then puree in a blender, and return to the pan.

Season the soup, add the lemon juice to taste and gently reheat. Stir in the fresh cilantro , reserving a little for the garnish. Drizzle the reserved argan oil over the soup (in the bowl) before serving.

Serves 6.

-- Adapted from Sainsbury's Magazine via www.belazu.com

SPICY EGGPLANT

PG TESTED

This was described as a salad on many Web sites, but I thought it was more of a stew. I served it -- hot, and later cold -- on couscous and it was fabulous.

Harissa is a spicy chili pepper and garlic paste much used in North Africa, and is available in tubes.

• 1 1/2 pounds eggplant, peeled and cubed
• 5 cloves garlic, peeled
• Salt
• 3 large beefsteak tomatoes (about 1 1/2 pounds), peeled and chopped
• 4 tablespoons argan oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon harissa (or a mixture of 1/2 teaspoon paprika and a good pinch of ground chili pepper, to taste)
• 1 teaspoon ground cumin
• 1/2 cup chopped flat-leaf parsley

Boil eggplant with garlic in plenty of salted water, in a pan covered with a lid, for about 30 minutes, or until they are very soft.

Drain and chop eggplant and garlic in a colander, then mash with a fork, pressing all the water out.

Put tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally. Mix with mashed eggplant and remaining ingredients, then add salt.

Makes 6 servings.

-- Adapted from www.ethnicrecipes.com

AMLOU

PG TESTED

This almond and argan oil spread really is delicious on toasted pita bread. The spread can be stored at room temperature in a sealed container.

• 6 ounces roasted and salted almonds
• 6 tablespoons argan oil
• 4 tablespoons honey

Grind the almonds in a food processor to the desired texture and place in a mixing bowl.

Slowly stir in the argan oil.

Stir in honey.

Stir mixture well.

-- Adapted from www.nicolesgourmetfoods.com