Moroccan Sellou

Moroccan Sellou recipe moroccan traditional food morocco cuisine recipes original recipe of sellou
Cooking Method
Cuisine ,
Category
Difficulty Intermediate
Time
Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins
Temperature 160  C
Servings 12
Calorie 200 kcal
Best Time Winter
Ingredients
  • 500 g flour (4 cups)
  • 150 g sesame (toasted)
  • 150 g almond (blanched, peeled, and toasted)
  • 200 g powdered sugar
  • 1 tbsp ground cinnamon
  • 1 tbsp anise seeds (ground)
  • 250 g melted butter
  • 250 g honey
  • 1 tsp ground gum arabic (optional)
  • 1/2 tsp salt
Instructions
    Toast the Flour:
  1. Place the flour in a large, dry skillet over medium heat. Stir continuously until the flour turns a light golden color and emits a nutty aroma. This process can take about 20-30 minutes. Be careful not to burn the flour. Once toasted, sift the flour to remove any lumps and set aside to cool.
    2. Prepare the Almonds:
  2. In another skillet, toast the sesame seeds over medium heat until they are golden brown. Stir frequently to avoid burning. Once toasted, set aside to cool.
    3. Prepare the Sesame Seeds:
  3. Blanch the almonds by boiling them for a few minutes and then removing the skins. Pat them dry and toast them in the skillet until they are golden brown. Let cool, then coarsely chop or grind them.
    4. Mix the Dry Ingredients:
  4. In a large mixing bowl, combine the toasted flour, sesame seeds, ground almonds, powdered sugar, cinnamon, ground anise seeds, ground gum Arabic (if using), and salt. Mix well to ensure everything is evenly distributed.
    5. Add the Wet Ingredients:
  5. Pour in the melted butter and honey. Mix thoroughly until you get a crumbly but cohesive mixture. You might need to adjust the amount of butter and honey to get the right consistency. The mixture should be able to hold its shape when pressed together but should not be too wet.
    6. Form the Sellou:
  6. You can either press the mixture into a mold or form it into a large mound on a serving plate. Traditionally, it’s served in a pyramid shape. Garnish with some whole almonds and sesame seeds on top.
    7. Serve and Store:
  7. Sellou can be served immediately, but it also stores well in an airtight container. It actually improves in flavor after a day or two as the ingredients meld together.

  8. Sellou is ready. Bon Apetit!

Read online https://soursweetbitter.com/recipe/sellou/