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Sellou
Moroccan Roasted Flour and Almond Confection
A traditional Moroccan energy-boosting confection, Sellou is made from finely ground toasted flour, almonds, and sesame seeds, bound together with butter and honey, and subtly spiced with cinnamon. It's a popular and sustaining treat, especially during Ramadan.
đ§ Ingredienser
- 500 g All-purpose flour(For toasting)
- 200 g Whole raw almonds(Blanching optional, but recommended for a smoother texture)
- 200 g White sesame seeds(Toasted)
- 150 g Unsalted butter(Melted)
- 150 ml Honey(Or more to taste)
- 2 tbsp Ground cinnamon(Freshly ground for best flavor)
- 1 tsp Anise seeds (optional)(Toasted and ground)
- 1 tsp Fennel seeds (optional)(Toasted and ground)
đšâđł Instruktioner
- 1
Preheat oven to 180°C (350°F). Spread the flour evenly on a large baking sheet. Toast in the preheated oven for 20-25 minutes, stirring every 5-7 minutes, until it turns a light golden brown and develops a nutty aroma. Be careful not to burn it. Remove from oven and let it cool completely.
â±ïž 25-30 minutes (including cooling) - 2
While the flour cools, prepare the almonds and sesame seeds. If blanching almonds, soak them in hot water for 5 minutes, drain, slip off skins, and pat dry. Toast the blanched almonds and the sesame seeds separately in dry pans over medium heat until fragrant and lightly golden. Almonds will take about 8-10 minutes, sesame seeds about 5-7 minutes. Let them cool.
â±ïž 20 minutes - 3
Once cooled, grind the toasted almonds and sesame seeds. For a traditional texture, grind them coarsely in a food processor or mortar and pestle. For a finer consistency, grind them more finely, but avoid turning them into a paste. If using optional anise and fennel seeds, toast them briefly in a dry pan until fragrant, then grind them with the almonds and sesame.
â±ïž 10-15 minutes - 4
In a large bowl, combine the cooled toasted flour, ground almond-sesame mixture, cinnamon, and optional ground anise/fennel. Mix well to ensure even distribution.
â±ïž 5 minutes - 5
Add the melted butter and honey to the dry ingredients. Mix thoroughly with a spoon or your hands until a thick, cohesive paste forms. The mixture should be moist enough to hold together when pressed. Add a little more honey if it seems too dry, or a touch more melted butter if too sticky.
â±ïž 10 minutes - 6
To serve, you can press the Sellou mixture into small decorative molds, or shape it into small pyramids or balls by hand. Alternatively, spread it evenly in a shallow dish and score it into portions. Serve at room temperature.
đĄ Proffstips
- âFor a smoother Sellou, blanch the almonds to remove their skins before toasting and grinding.
- âToasting the sesame seeds is crucial for developing their flavor. Watch them closely as they can burn quickly.
- âThe consistency of Sellou can be adjusted by adding more honey for a sweeter, moister result, or a bit more melted butter if it's too dry.
- âSellou is an excellent source of energy and is traditionally consumed during Iftar (breaking the fast) in Ramadan.
- âStore Sellou in an airtight container at room temperature for up to two weeks.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add 1 teaspoon of ground anise and 1 teaspoon of ground fennel seeds for a more complex flavor profile.
- Increase the amount of honey for a sweeter and moister Sellou.
- Incorporate a tablespoon of orange blossom water for a floral aroma.
- Add a handful of finely chopped pistachios for added texture and color.