Moroccan
Sellou
Sellou is a fragrant Moroccan sweet made from deeply toasted flour, sesame, almonds, honey, and warm spices. It is traditionally served in small mounds with mint tea, especially during Ramadan and family gatherings.
Watch it madecookingwithalia · 5:53
Ingredients
- All-purpose flour1/2 cup
- Sesame seeds1/3 cup
- Blanched almonds1/3 cup
- Unsalted butter or smen2 tbsp
- Neutral oil2 tsp
- Honey2 tbsp
- Powdered sugar1 tbsp
- Ground cinnamon1/2 tsp
- Ground anise seed1/2 tsp
- Ground fennel seed1/4 tsp
- Gum arabic, crushed with a pinch of sugar1 small pinch
- Fine salt1 pinch
- Whole toasted sesame seeds, for garnish1 tsp
- Fried or toasted almonds, for garnish4
Method
- Place the flour in a dry skillet over medium-low heat and stir constantly for 15 to 20 minutes, until it turns deep beige and smells nutty; sift it into a bowl and discard any lumps.
- Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking often, until fragrant and lightly golden.
- Set aside 1 teaspoon of sesame seeds for garnish, then grind the remaining sesame seeds until sandy and slightly pasty.
- Toast the blanched almonds in the oil until golden, or fry them traditionally until crisp, then drain and grind them finely while still a little warm.
- Melt the butter or smen gently, skimming off any foam if needed, and keep it warm.
- In a bowl, combine the toasted flour, ground sesame, ground almonds, powdered sugar, cinnamon, anise, fennel, crushed gum arabic, and salt.
- Rub the mixture between your palms to distribute the nuts and spices evenly, as is done traditionally for sellou.
- Add the warm melted butter and honey a little at a time, mixing and rubbing until the sellou becomes moist, sandy, and holds together when pressed.
- Taste and adjust with a little more honey for sweetness or a few drops of melted butter for a richer texture if needed.
- Mound the sellou on a small serving plate, shape it into a cone or compact pile, and garnish with reserved sesame seeds and almonds.
Common questions
Can I substitute smen or butter in Sellou?
Yes. Use unsalted butter for a milder flavor, or ghee if you want something closer to smen. Neutral oil is used mainly for frying the almonds. If you skip smen, the Sellou will be less earthy and less traditional.
How long does each step of Sellou take?
Plan on about 45 to 60 minutes total, depending on how quickly you toast and grind. The flour takes 15 to 20 minutes alone, sesame 3 to 4 minutes, and almonds another 5 to 10 minutes including cooling and grinding.
What are the most common mistakes when making Sellou?
The biggest mistakes are burning the flour, under-toasting the sesame, grinding almonds too hot until they turn oily, and adding butter while ingredients are wet or steaming. Also, don’t skip sifting the flour, or the texture will be coarse and lumpy.
How should I store Sellou, and how long does it keep?
Store Sellou in an airtight container at room temperature for about 2 weeks, or in the refrigerator for up to a month. Keep it dry and use a clean spoon each time, since moisture will make it spoil faster.
How do you serve Sellou, and what garnish works best?
Serve Sellou at room temperature, usually shaped into a mound or packed into a bowl. Garnish with toasted sesame seeds and fried or toasted almonds. It’s commonly eaten by the spoonful, or with tea, milk, or warm milk.