Mission
Nowadays, its hard to find 100% pure and organic oils, that’s why at Idora we channel all our work and effort into gathering the finest quality of different types of oils and try to match it with an affordable pric
Vision
Idora’s goal is to take over the market by expanding the range of our products while keeping the best quality there is.
Purpose
The main purpose at Idora is to gain your trust and go beyond to serve and provide organic and rare products to satisfy your taste by sharing our passion with healthy products across cultures and give the rest of the world a variety of flavours that they can explore.
Our story
Our story began with a goal of wanting to expose our culture to the rest of the world .
And since food is a big part of our culture, we wanted to manage those cravings with some homecooked meals, but we noticed that a lot of the products needed for some of the recipes were either missing or hard to find.
So we created Safagro, a company that imports products from our home country to this beautiful land.
We want you to taste and live our culture, feel what we felt and savor those amazing dishes and products that are rarely used somewhere else.
Why IDORA ?
What others call customer, we call family, and that’s a fact, that’s why Idora offers the best quality on the market with affordable prices, we wouldn’t want to put any products on your table, that I we will not put on ours.
Our Values
Trust
Satisfaction
Share our passion
Health
Varieties
Our Products
Argan Oil
Argan oil is best known as an additive to hair and skin products, but its use goes beyond cosmetic. Argan oil has a sweet, nutty flavor that’s perfect for a wide variety of foods. It’s also known as one of the rarest culinary oils in the world. The argan tree, which grows only in the Souss region, marks a prominent role in the Moroccan heritage. The argan berry “Aba’o” is harvested and then removed from its shell to find the almond “tiznine” which after being roasted over low heat, the almonds will be crushed using a traditional mill “azerg”. The paste obtained is mixed, added hot water and then pressed to extract the argan oil.
Olive Oil
Extra virgin olive oil is known for its rich flavor, health benefits, and versatility, not only is it easy to use for roasting, frying, baking, or sautéing, but it’s also packed with antioxidants and healthy fats. Plus, it has so many health benefits, with some research suggesting that it could combat cancer, alleviate inflammation, and protect against heart disease. Idora gets its olive oil from Sevilla, Spain but as the demand grows the company will focus its production on Moroccan territory.
Recipes
Argan brownies
preheat the oven to 160°C. Lightly grease an 11 cm x 21 cm loaf tin and line with baking paper, leaving the sides overhanging.
Place the white and milk chocolate buttons on a baking paper-lined baking tray and cook for 10-15 minutes or until caramelised. Remove from the oven, stand until cool, then break up into smaller pieces and refrigerate until chilled.
Melt the dark chocolate and butter in a small heatproof bowl over a saucepan of just simmering water, making sure the bottom of the bowl isn’t touching the water. When melted, stir in the argan oil and remove from the heat.
Using an electric mixer fitted with a whisk attachment beat the eggs and brown sugar until thick and pale. Fold in the melted chocolate mixture, then add the sour cream, cocoa, baking powder and salt and fold through the caramelised chocolate pieces. Pour the mixture into the lined tin and bake for 1 hour or until a skewer withdraws clean. Remove from the oven and stand until cool, then slice and serve.
75 g white chocolate buttons • 75 g milk chocolate buttons • 200 g dark chocolate, chopped • 60 g unsalted butter • 60 ml (¼ cup) Idora argan oil • 3 eggs • 230 g (1 cup) firmly packed brown sugar • 75 g (⅓ cup) sour cream • 30 g (¼ cup) dark cocoa powder • 1 tsp baking powder • pinch of salt
Lamb tagine
Mix together the cinnamon, turmeric, ginger, paprika, black pepper and cayenne in a bowl. Cut the lamb into cubes. Transfer the lamb into a large container and add half of the spices. Cover it and leave in the fridge overnight.
On the next day, preheat the oven to 300F (150 C). In a pan, add two tablespoons of argan oil. Next, add the remaining spices and the chopped onion. Saute the onion for about 10 minutes over medium heat. Add the crushed garlic for the last 3 minutes. Then add ¼ pint of tomato juice, stir.
Finally, add the raisins, dates, apricots, flaked almonds, honey, lamb stock to the mixture. Bring to a boil and transfer to a casserole dish.
While the spiced onion mixture is cooking, in another pan, add the remaining argan oil and the lamb cubes. Cook until they become brown on all sides, transfer into the casserole dish.
When this step is done, cover the casserole and put the dish into the oven.
Cook for about 2 hours and a half. You want the meat to be tender.
Once the lamb is cool, garnish with herbs if you desire. Bon appétit.
1 tablespoon of turmeric • 2 teaspoons of black pepper (ground) • lamb 1 shoulder • 1 teaspoon of saffron stamens • 1 1/2 tablespoon of ground ginger • 3oz (85g) flaked almonds • 1 teaspoon of cayenne pepper • 4 oz (115 g) apricots, dried • 2oz (55g) raisins • 1 pint (600 ml) of tomato juice • 2oz (55g) dates • 2 tablespoons of parsley • 4 tablespoons of Idoraargan oil • 2 tablespoons of coriander • 1 1/2 tablespoon of paprika • 2 onions, finely chopped • 1 tablespoon of honey • 2 teaspoons of ground cinnamon • 1 pint (600ml) lamb stock •3 teaspoons of crushed garlic
Argan oil salad
Measure all ingredients but the oil into a glass bowl.
Wisk to combine non-oil ingredients together.
Slowly add the Idora argan oil a drizzle at a time, continuously wisking to create a blended blend.
1 tablespoon of turmeric • 2 teaspoons of black pepper (ground) • lamb 1 shoulder • 1 teaspoon of saffron stamens • 1 1/2 tablespoon of ground ginger • 3oz (85g) flaked almonds • 1 teaspoon of cayenne pepper • 4 oz (115 g) apricots, dried • 2oz (55g) raisins • 1 pint (600 ml) of tomato juice • 2oz (55g) dates • 2 tablespoons of parsley • 4 tablespoons of Idoraargan oil • 2 tablespoons of coriander • 1 1/2 tablespoon of paprika • 2 onions, finely chopped • 1 tablespoon of honey • 2 teaspoons of ground cinnamon • 1 pint (600ml) lamb stock •3 teaspoons of crushed garlic
Apricot argan cookies
Preheat Oven to 375 degrees Fahrenheit
In a large mixing bowl, lightly beats eggs.
Mix eggs, Idora Organic Roasted Argan Oil, brown sugar and white granulated sugar and vanilla together. Use an electric mixer to mix ingredients together until creamy.
Mix together the flour, baking soda and salt in a separate bowl.
Add dry ingredients to liquid ingredients and use an electric mixer to mix all the ingredients together until completely blended and the dough looks creamy, approximately 1-2 minutes.
Stir in the chopped apricots with a large spoon until mixed evenly.
Cover the bowl and refrigerate for 30 – 60 minutes.
Scoop the dough by the Tablespoons and roll into a ball. Place on a non stick baking sheet or use parchment paper, leaving 2 – 3 inches between each ball. Press each ball down slightly.
Bake 8 – 10 minutes or until lightly golden brown.
Remove from oven and leave the cookies on the baking sheet for 2 – 3 minutes before moving them to a wire rack to cool completely.
3/4 cup Idora Organic Roasted Argan Oil • 2 Large eggs • 3/4 cup light brown sugar (packed) • 3/4 cup white granulated sugar • 1 Tablespoon • Vanilla extract • 2 1/4 cup all purpose flour • 1 teaspoon baking soda • 1 teaspoon salt • 1/2 cup finely chopped dried apricots
