🥄 Sellou (sfouf)

Name: Sellou (sfouf)
Total time: 60 min
Yield: 12
Cuisine: Morocco
Ingredients: 250 g plain flour; 150 g sesame seeds; 200 g almonds; 100 g honey; 2 tsp ground anise; 1 tsp cinnamon; 60 ml vegetable oil; A pinch of salt

Origin: Morocco

188kcal

per serving · 40 g

470kcal

per 100 g

4 gProtein11 g / 100 g

10 gFat26 g / 100 g

19 gCarbs48 g / 100 g

Sellou is a rich Moroccan sweet made from toasted flour, toasted sesame seeds and ground almonds, bound with honey and scented with anise and cinnamon. It is not baked into a cake but served as a dense, crumbly powder, often shaped into a mound and decorated with whole almonds. It is eaten by the spoonful with mint tea, especially during Ramadan.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: honey

Contains glutenbecause of: flour

Contains dairyno milk, cheese, butter or yogurt in a typical recipe

Not keto48 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk ⚠ Tree nuts ⚠ Sesame

What it is made of

sesame seedsalmondsflourhoneyanise

Recipe

12 servings60 min

Ingredients

250 g plain flour
150 g sesame seeds
200 g almonds
100 g honey
2 tsp ground anise
1 tsp cinnamon
60 ml vegetable oil
A pinch of salt

Method

Toast the flour in a dry pan or in the oven at 170 °C, stirring often, until light brown and nutty, about 20 minutes.
Toast the sesame seeds and almonds separately until golden, then cool.
Grind the almonds and most of the sesame to a fine powder.
Mix the flour, ground nuts and seeds, anise, cinnamon and salt.
Warm the honey with the oil and stir it in until the mixture is crumbly and holds together when pressed; mound it and decorate with almonds.

How to make it lighter

Sellou is very energy-dense: two level tablespoons are a typical serving.
Spoon it into a small bowl rather than eating from the shared mound.
Pair it with unsweetened mint tea so the honey is the only sweetness.

History

Sellou, also called sfouf or zmita, is a traditional Moroccan preparation closely tied to Ramadan, when it is made in large batches to keep for weeks. It is also offered after childbirth and at family celebrations in Morocco.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →