Sellou (Moroccan Almond and Sesame Sweet)
Why this recipe works
- Deep toasted flavour: Toasting the flour and sesame seeds builds the nutty, roasted character that defines sellou.
- Classic texture: The mixture is bound just enough with honey and butter to hold together while keeping its signature sandy crumb.
- Good for preparing ahead: Sellou stores well in an airtight container and can be chilled or frozen without losing its rich, compact texture.
Get the most out of this recipe
Authenticity notes
- Toasted flour is essential: The flour should be gently toasted until golden and fragrant; this gives sellou its characteristic roasted flavour rather than a raw, floury taste.
- Warm spice profile: Cinnamon and anise are typical flavourings, adding warmth and a subtle aromatic sweetness without making the mixture spicy.
- Serve with tea: Sellou is commonly served in small portions with Moroccan mint tea or other unsweetened hot drinks to balance its richness.
Texture tips
- Press firmly for neat slices: Compact the mixture well in the dish so it sets into a firm layer that can be cut cleanly.
- For a finer finish: Rub the mixture through a sieve-strainer before pressing if you prefer a smoother, more refined texture.
- For a looser serve: Skip pressing and serve the mixture crumbled if you prefer the more spoonable, sandy style.
Common mistakes
- Toasting the flour too quickly: Keep the heat moderate to low and stir constantly; once the flour smells nutty and turns golden, remove it before it becomes bitter.
- Not mixing until cohesive: The mixture should look sandy but hold together when pressed. If it remains loose, continue mixing until the honey and butter are evenly distributed.
- Slicing before it sets: Let the pressed mixture stand at room temperature before cutting so the butter and honey can firm up enough for cleaner pieces.
Make-ahead tips
- Make it in advance: Sellou keeps well in an airtight container, making it practical for tea trays, gatherings or small sweet servings through the week.
- Bring back to room temperature: If stored in the fridge, let it sit briefly at room temperature before serving so the texture softens slightly.
- Freezes well: Wrap tightly before freezing and defrost at room temperature, keeping the pieces protected from moisture.
Equipment you'll need
Ingredients
Instructions
- Set a frying pan over a medium-low heat and add the flour. Toast, stirring constantly, for 12 to 18 minutes until evenly golden and nutty-smelling, then tip into a mixing bowl to cool for 5 minutes.
- In the same pan, toast the sesame seeds for 2 to 4 minutes until lightly golden and fragrant, then add to the bowl. Stir in the ground almonds, cinnamon, anise seeds and salt until well combined.
- Warm the honey and butter in the pan over a low heat just until the butter melts and the mixture is fluid, 2 to 3 minutes. Pour over the dry mixture and stir with a spatula until you have a cohesive, sandy paste that holds together when pressed.
- Press the mixture firmly into a baking dish in an even layer, compacting it well so it slices cleanly. Leave at room temperature for 15 to 20 minutes to set, then slice into pieces or crumble to serve.
Recipe notes
Tips
- Keep the heat low when toasting the flour and stir constantly; it can go from golden to bitter quickly.
- For a finer, more traditional texture, rub the finished mixture through a sieve-strainer before pressing into the dish.
Substitutions
- Replace honey with maple syrup for a slightly lighter, less floral sweetness.
- Replace unsalted butter with ghee for a deeper, toasted dairy flavour.
Storage
- Refrigerate up to 10 days
- Store in an airtight container. If chilled, let it sit at room temperature for 10 minutes before serving for the best texture; freeze well-wrapped and defrost at room temperature.
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Recipe overview
- Servings: 8 servings
- Total time: 50min (30min active)
- Difficulty: Medium
- Cuisine: Moroccan
-
Allergens:
Gluten Sesame Tree nuts Wheat
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