Sellou, also called Sfouf, is a wonderful Moroccan treat made of flour, roasted almonds, healthy seeds, butter, honey, and a hint of cinnamon. It is naturally sweetened and packed with protein. Sellou is usually served during Ramadan and, most notably, during childbirth. It restores energy, boosts lactation, and makes a great midnight snack!
Fantastic Ingredients!
What makes Sellou unique is the beautiful flavor of almonds mixed with a blend of savory seeds: the one and only nutty-flavored sesame seeds, the yummy licorice-flavored anise seeds, and the sweet, flavorful fennel seeds.
Sesame seeds are remarkably packed with magnesium, calcium, and copper minerals. They’re an excellent source of heart-healthy fibers, promoting lower blood pressure and balanced cholesterol levels. Anise seeds, on the other hand, are rich in nutrients, especially iron. Similarly, Fennel seeds are highly nutritious and are perfect for breastfeeding women.
Aren’t Anise and Fennel Seeds the Same?
No, they are different! While they may seem similar, Anise is smaller, more pungent, and licorice-rich in taste. It’s probably easier to notice the difference a few minutes after you’ve tried the Anise seeds, as they leave a sweet aftertaste. Fennel seeds are also sweet and aromatic but not as intense. Tip for my Moroccan readers: The Moroccan Arabic name for Anise is Habbet Hlawa, while we refer to Fennel as Nafaa.
My Adapted Recipe
I love Sellou and how you can adapt the types of flour to your diet. Originally, Sellou was made with white, all-purpose flour friend-blanched almonds and the three magic seeds mentioned above. However, I personally use oats and sometimes whole-wheat flour for a healthier, hearty version.
Original Moroccan Sellou also uses fried, blanched almonds that taste absolutely fantastic in Sellou. However, I prefer roasted whole almonds that I grind until a buttery-like texture. This version is healthier, less greasy, helps bind the ingredients, and results in a creamier Sellou.
Because I love those crispy fried almonds, I fry a few and use them as decoration. They add a nice texture to the whole treat and taste amazing!
Shaping Sellou
My favorite thing about Sellou is you can shape it however you like! Mount it like a cone and decorate it with almonds; use your rolling pin and cut it into bite-sized squares, or be creative with your molds and cookie cutters! You may add some dark chocolate to a more decadent version, or be lazy and dive in with a spoon!
The main secret to shaping Sellou is the butter: don’t be too liberal, and it will remain sandy and powdery; add more, and it will be pliable and easy to mold into your favorite shape.
Serving Sellou – A Wonderful Moroccan Treat!
Many Moroccans enjoy Sellou with a cup of fresh mint tea or coffee. I love pairing it with a glass of almond milk! Whether it is Ramadan or a regular day, whether you just gave birth or simply craving something sweet, Sellou’s got your back! Bessaha!
Moroccan Sellou Recipe (Sfouf)
Ingredients
- 2 cups Rolled oats (or oat flour; see notes) (250 g)
- 1 cup almond flour
- 1 cup raw almonds
- 2 cups sesame seeds (250 g)
- 2 Tbsp fennel seeds
- 2 Tbsp anise seeds
- 1 Tbsp ground cinnamon
- 3 Mastic gum pieces, crushed (optional)
- 3/4 cup unsalted melted butter (170 g)
- 1/3 cup honey
- a dash of salt
Instructions
Roasting and Toasting
- Spread rolled oats onto a baking sheet and place them on the mid-level of a preheated 400-degree oven. Bake for 5-10 mins, stirring every 5 mins, until light-medium golden brown. Set aside to cool down. If you don't have rolled oats, use toasted oat flour instead (see notes).
- Spread the raw almonds onto a separate baking sheet and place them in the middle of a preheated 400-degree oven. Bake for 10-15 minutes, stirring every 5 minutes, until light-medium golden brown—be careful not to burn them. Set aside to cool.
- Toast fennel and anise seeds in a skillet for 3-5 minutes on medium-low heat. Let the seeds cool to room temperature.
- Toast sesame seeds in a skillet for 3-5 minutes on medium-low heat. Let the seeds cool down to room temperature.
Grinding
- Grind the cooled rolled oats until a flour-like texture is reached. Place the ground oats in a large bowl and add the previously-toasted almond flour.
- Grind the cooled roasted almonds until a buttery, paste-like texture is reached. This will look exactly like store-bought almond butter and will help make your Sellou bind better. Add your almond paste to the flour mixture.
- Grind half the sesame seeds until a homogenous paste is made. Add the paste and the remaining half to the flour mixture.
- Grind the fennel and anise seeds and add them to the flour mixture. Next, add salt, cinnamon, crushed Mastic gum pieces, and mix well with a spatula.
Binding the Ingredients
- Add melted butter and honey and mix well with the hands to bind the ingredients. Taste and adjust sweetness and texture to your liking. Use less butter for a powdery texture, and add more butter to mold Sellou into different shapes and forms.
- If you feel like you've added too much butter and your Sellou is too runny, let it rest an hour or two. This will allow Sellou to absorb some of the moisture.
- Optional: fry a dozen blanched almonds on low heat until golden and crispy. Let almonds cool for decoration.
Notes
- Place the three pieces of Mastic gum between two sheets of parchment paper before crushing them to avoid mess.
- Use cookie cutters or molds for special occasions.
- For a more decadent version, top it off with dark chocolate glaze.
- Store in an airtight container for a few months.
Looking for more nutty-flavored desserts? Check this Ghriba recipe out!
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