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Sellou

A traditional Moroccan sweet made from toasted flour, crunchy almonds, sesame seeds, and aromatic spices bound with honey and butter.

60 minMediumServes 16280 cal/serving

MoroccanDessertStovetopVegetarianHigh FiberHalal-friendlyEgg-FreeSoy-FreeAlcohol-FreePork-FreeLow-SodiumNightshade-FreeCorn-Free

Ingredients

  • 4 cups all-purpose flour
  • 2 cups blanched almonds, fried
  • 2 cups golden sesame seeds, toasted
  • 2 tbsp ground cinnamon
  • 1 tbsp ground anise seed
  • 1/2 tsp fine sea salt
  • 1 cup unsalted butter, melted
  • 1/2 cup honey

Instructions

  1. 1

    Toast 4 cups all-purpose flour in a dry pot over medium-low heat until golden brown, then sift into a large mixing bowl.

  2. 2

    Add half of the 2 cups fried blanched almonds and half of the 2 cups toasted golden sesame seeds to a food processor and pulse into a fine paste.

  3. 3

    In the bowl with sifted flour, add the nut paste, remaining almonds, remaining sesame seeds, 2 tbsp ground cinnamon, 1 tbsp ground anise seed, and 1/2 tsp fine sea salt.

  4. 4

    Pour 1 cup melted unsalted butter and 1/2 cup honey over the mixture and knead thoroughly with your hands until cohesive.

Questions

Can I make Sellou dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Sellou gluten-free?

Yes. The gluten in this entry is 4 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Sellou keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Sellou?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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