Moroccan Sellou Recipe

Moroccan Sellou Recipe

Best Moroccan Sellou Recipe

Sellou, also known as sfouf, a delectable treat that tantalizes your taste buds with its nutty goodness. This exquisite confection is a perfect blend of finely ground almonds and sesame, infused with the delightful notes of anise and cinnamon. You’ll find it gracing the tables during the holy month of Ramadan, joyous celebrations welcoming the birth of a newborn, the union of souls in weddings, and various other cherished occasions.

This tantalizing delicacy takes you on a flavor journey, where every bite surprises with bursts of intricate textures and mouthwatering sensations. Embark on an adventure of taste and tradition with Sellou – an experience both rich in perplexity and heartwarming burstiness that leaves you craving for more, all while keeping you captivated with its delightful unpredictability.

How to make Moroccan Sellou:

Ingredients

• 1 kilogram (2 pounds, 3 ounces) unhulled sesame seeds
• 1 kilogram (2 pounds, 3 ounces) all-purpose flour
• 1 kilogram (2 pounds, 3 ounces) almonds
• Vegetable oil, for frying
• 500 grams (1 pound) unsalted butter
• 250 grams (2 1/4 cups) confectioners’ sugar, more to taste
• 3 to 4 tablespoons ground cinnamon, more to taste
• 2 tablespoons ground anise, more to taste
• 1/4 teaspoon mastic, or gum Arabic crushed to a powder
• 1/4 teaspoon salt

Prepare the Sesame, Flour, and Almonds:

• Gather all the required ingredients.
• Clean the sesame seeds by washing them to remove any dirt.
• Allow the sesame seeds to dry for a day or two after spreading them on a large baking pan.
• Remove any sticks, stones, or debris from the dried sesame seeds.
• Toast the sesame seeds in the oven at 400°F (200°C) for 15 to 20 minutes until they turn crunchy and develop a nutty flavor. Alternatively, toast them in a skillet over medium-low heat, stirring constantly.
• Once toasted, let the sesame seeds cool and store them in a covered container until needed.

Brown the Flour:

• Cook the flour before using it in the recipe. You can do this one to two weeks ahead of time.
• Spread the flour in a large baking pan and bake it in a 400°F (200°C) oven for approximately 30 minutes or until it turns light-to-medium golden brown.
• Stir the flour every 5 minutes during baking to ensure even coloring and prevent burning.
• Once the flour is cool, sift it multiple times to remove any lumps.
• Store the browned flour in a covered container until ready to use.

Skin and Fry the Almonds:

• Blanch the almonds in boiling water for a minute or two.
• Drain the water and peel the almonds while they are still warm. You can easily pop the almonds out of their skins by pinching them between your thumb and forefinger.
• Spread the peeled almonds on a towel and let them dry completely.
• Heat 1/2-inch of oil in a large frying pan over medium heat and fry the almonds in batches, stirring constantly, until they turn light to medium golden brown. It should take about 5 to 10 minutes for the almonds to properly color, ensuring they are cooked inside and out.
• Drain and cool the fried almonds.

Clarify the Butter:

• Clarify the butter the day before you plan to make the sellou.
• Melt the butter over low heat in a large pot until the milk solids separate and foam forms on top.
• Skim off and discard the foam carefully.
• Refrigerate the pot overnight, allowing the butter to solidify and the milk solids to separate.
• The next morning, pour off the clarified butter, leaving behind the milk solids.
• Store the clarified butter in the refrigerator until ready to use.

Making the Sellou:

• Melt the clarified butter and set it aside.
• In a very large mixing bowl, sift the browned flour, confectioners’ sugar, spices, mastic, and salt through a fine sieve, discarding any remaining tiny balls of browned flour.
• Use your hands to thoroughly blend the mixture.
• Finely grind the toasted sesame seeds in a food processor until they reach an almost paste-like consistency. (You can reserve some unground sesame for added crunch and texture.)
• Add the ground sesame seeds to the flour mixture.
• Grind half of the fried almonds into a smooth paste, and the other half until the oils are released. Add both to the mixture.
• Use your hands to thoroughly blend all the ingredients together. Taste and adjust the sweetness or spiciness if desired.
• Gradually add enough melted, clarified butter to the mixture to create a glistening, moist texture that can be easily packed into a ball or mound.
• Knead the sellou for a few minutes to ensure everything is well combined before transferring it to a plastic container. The sellou will continue to absorb the butter and dry slightly as it is stored.
• Allow the sellou to cool, then cover it.

Serving the Sellou:

• Shape a mound of sellou on a small plate.
• Decorate with sifted powdered sugar and/or fried almonds.
• Enjoy this irresistible and flavorful treat!