Sellou (Moroccan Sesame and Almond Sweet)
Why this recipe works
- Deep nutty flavour: Toasting the flour, almonds and sesame seeds builds the warm, roasted character that defines sellou.
- Classic no-bake method: The mixture is bound with butter and honey, then pressed firmly rather than baked, giving it its recognisable crumbly texture.
- Keeps well: Sellou stores well in an airtight container and can be chilled or frozen, making it practical for preparing in advance.
Get the most out of this recipe
Texture tips
- For neat slices: Grind the almonds finely and press the mixture very firmly into the tin so it holds together when cut.
- For a looser texture: Press the mixture less firmly if you prefer to serve it crumbled rather than sliced.
Common mistakes
- Avoid scorching the flour: Keep the heat moderate and stir constantly once the flour begins to colour; it can turn from golden to burnt quickly.
- Do not over-grind the almonds: Aim for a fine, sandy texture rather than a paste, which can make the mixture heavy and oily.
Make-ahead tips
- Make ahead: Sellou can be made in advance and stored in an airtight container, with chilling giving it a firmer texture.
- Freezing: Wrap well before freezing, then defrost overnight in the fridge before bringing it briefly to room temperature to serve.
Authenticity notes
- Traditional style: Sellou is defined by toasted flour, nuts or seeds, warm spices and a rich honey-butter binding, rather than by baking.
- Serving style: It may be packed and sliced for a tidy presentation or crumbled into small pieces for a more rustic serving.
Equipment you'll need
Ingredients
Instructions
- Set a frying pan over medium heat and toast the plain flour, stirring constantly, for 10 to 15 minutes until it turns a deep golden colour and smells nutty. Tip into a mixing bowl and leave to cool for 10 minutes.
- In the same pan, toast the almonds for 4 to 6 minutes until lightly golden, then toast the sesame seeds for 2 to 3 minutes until fragrant. Leave both to cool, then grind the almonds to a fine, sandy texture (not a paste).
- Add the ground almonds and sesame seeds to the cooled flour, then stir in the ground cinnamon, ground anise and fine sea salt until evenly mixed.
- Gently melt the unsalted butter in the pan over low heat, then stir in the honey just until fluid and combined. Pour over the dry mixture and stir until it clumps and holds together when pressed; if it seems dry, keep mixing for a minute to help it bind.
- Press the mixture firmly into a small dish or tin, smoothing the top with the back of a spoon. Leave at room temperature for 10 minutes to set slightly, then turn out and slice, or crumble into small pieces to serve.
Recipe notes
Tips
- Keep the heat moderate when toasting the flour and stir constantly; it can catch quickly once it starts to colour.
- For a finer, more sliceable sellou, grind the almonds well and press the mixture very firmly into the tin.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use honey that is suitable for them and follow relevant food safety advice.
Substitutions
- Replace Honey with Agave syrup for a similar sweetness and a slightly lighter flavour.
- Replace Unsalted butter with Plant-based butter to make the sellou dairy-free.
Storage
- Refrigerate up to 10 days
- Store in an airtight container. For a firmer texture, keep it in the fridge; bring to room temperature for 10 minutes before serving. Freeze well wrapped, then defrost overnight in the fridge.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (25min active)
- Difficulty: Easy
- Cuisine: Moroccan
-
Allergens:
Gluten Milk Sesame Tree nuts
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