Moroccan sellou, also known as sfouf, is a traditional no bake Moroccan sweet made with ground almonds, toasted sesame seeds, roasted flour, and warm spices. Rich and fragrant, it’s especially enjoyed during Ramadan as an energy boosting treat.
Moroccan sellou is a nourishing, energy rich traditional treat that holds a special place during Ramadan. It is commonly enjoyed after breaking the fast to help restore energy after a long day without food or drink. Made with roasted flour, ground almonds, sesame seeds, and warm spices such as cinnamon and anise, sellou is gently sweetened with sugar or honey for a comforting, fragrant flavor.
The mixture is traditionally combined with melted butter or oil, though some versions rely solely on the natural oils released from finely ground nuts, similar to a praline. This gives sellou its distinctive crumbly texture and rich taste, without any baking involved.
Deeply rooted in Moroccan culinary heritage, sellou evolved from an older preparation called zammita, a rustic blend of roasted barley flour once cooked with water and a small amount of almonds. Still prepared in some rural areas today, this ancestral recipe was gradually refined into the flavorful Moroccan sellou enjoyed during Ramadan and family gatherings.
Sellou is traditionally prepared for Ramadan, much like chebakia, a popular Moroccan honey fried pastry commonly served during the holy month. It is also associated with other life events, such as childbirth celebrations. Sellou is often offered to women after giving birth to help restore strength and energy, and it is known for supporting milk production due to its high nutritional value.
It is usually made in large quantities, as it is eaten daily throughout Ramadan and, above all, shared with family members as a thoughtful homemade gift.
In Moroccan tradition, even though neighbors and relatives prepare their own sfouf, it is customary to exchange and taste each other’s versions, celebrating community and shared traditions.
Table of Contents
Tips for Making Perfect Sellou
There are many variations of sellou, ranging from simpler to richer versions depending on regional traditions and available ingredients. Paying close attention to a few key points will help ensure a successful and flavorful result.
Ingredient Balance: One of the most important factors is balancing the proportions of toasted flour, almonds, and sesame seeds. The flour should never be equal to or greater than the nuts and seeds, as this would negatively affect both flavor and texture.
Toasting the Flour: The flour must be toasted until it reaches a beautiful golden color, as shown below. Once toasted, it should be sifted to remove any lumps. You can toast the flour in the oven, stirring it regularly, or in a heavy pot on the stovetop. If using the stovetop method, stir occasionally at first, then watch it very closely toward the end to prevent burning.
Adding Texture: Coarsely chop part of the almonds toasted in oil, and keep some of the toasted sesame seeds whole instead of grinding them. This adds more texture to the sellou and gives it a better bite. Visually, it also makes the mixture more appealing, highlighting the richness and quality of the ingredients.
Binding the Mixture: Add the oil, butter, or a combination of both while still warm to bind all the ingredients together. Incorporate gradually, mixing well after each addition. The sellou should have a sandy texture while remaining compact. To test it, press a small amount of sellou in your hand. It should hold together without crumbling. Adjust by adding more or less fat, depending on your preference.
Adjusting the Sweetness: Sweeten to taste, adjusting the amount of sugar according to your liking.
Final Consistency: Once the sellou is fully mixed, you can pass it through a coarse sieve to prevent large clumps from forming. This step is optional; you can also simply rub the mixture between your hands to achieve a finer, more even texture.
Ingredient Note
Flour: Use regular pastry flour. Toast it either in the oven or in a heavy pot on the stovetop. Stir very frequently to prevent lumps from forming. The flour should be evenly toasted to a deep golden color, as shown below.
Sugar: Powdered sugar is preferred, but granulated sugar also works well. Honey can be used instead if you are making a small batch of sellou.
Almonds: Blanch the almonds the day before, then fry them in oil or toast them in the oven. I prefer frying them in oil, which I then reuse to bind the sellou. Grind part of the almonds finely and the rest more coarsely.
Sesame Seeds: Toast the sesame seeds in the oven or in a skillet if making a small quantity. Keep part of them whole and grind the rest.
Anise: Two types of anise can be used: green anise and fennel seeds. They should be ground and then sifted to obtain a fine powder. These spices give sellou its distinctive and aromatic flavor.
Cinnamon: Cinnamon is used in powdered form to add warmth and flavor to the sellou.
Butter and Oil:
You can use butter, oil, or a combination of both. I personally prefer oil when making a large batch of sellou, as butter can turn rancid over time in warm weather. Butter works well for smaller quantities that will be consumed within a month.
Ingredients:
Note: You’ll find the printable recipe card at the end of the article.
This recipe makes a fairly large batch of sellou, enough to enjoy throughout the month of Ramadan. You can easily divide the recipe to suit your needs. Sellou keeps well for over a month when stored properly.
- 1 kg all-purpose flour (2.2 lb)
- 1.25 kg blanched almonds, fried in oil (2.75 lb)
- 1.25 kg sesame seeds, toasted in the oven or skillet (2.75 lb)
- 1 teaspoon ground gum arabic (about 10 small grains ground with a little powdered sugar)
- 1 whole nutmeg, ground (grind it with a little powdered sugar)
- 2 heaping tablespoons ground cinnamon
- 400 g powdered sugar, more or less to taste (14 oz)
- 1½ heaping tablespoons ground green anise (habet hlawa in Arabic)
- 1½ heaping tablespoons ground fennel seeds (nafaa in Arabic)
- 550 ml warm vegetable oil, clarified melted butter, or a mix of both (about 19 fl oz), to bind the sellou (adjust according to desired texture)
- 1/4 teaspoon salt, flavor enhancer
How to Make Moroccan Sellou
Prepare all the ingredients before mixing.You can prepare the sellou over two days if needed.
Preheat the oven to 175°C (350°F) with convection.
1. Toast the flour in an oven safe dish, stirring occasionally, until it reaches a deep golden color.
For a faster method, you can toast the flour in a heavy pot on the stovetop, stirring frequently with a whisk. I recommend dividing the flour into two batches to better control the toasting process.
Tip: To check if the flour is properly toasted, mix a small spoonful of it with a teaspoon of oil. The resulting color should match the final color of your sellou.
2. The day before, soak the almonds in hot water and bring them to a boil. Peel the skins off, then let the almonds drain until the next day. You can also do this step the same day if needed.
3. Fry the almonds in oil until golden, then grind 1 kg (2.2 lb) finely and roughly chop the remaining almonds.
4. Toast the sesame seeds in a preheated oven at 160°C (320°F) with convection for about 20 minutes, or longer if needed, watching closely to prevent burning. They should be crunchy when bitten into.
You can also toast them in a large skillet or a heavy pot on the stovetop, working in two batches for better control. Grind 1 kg (2.2 lb) of the sesame seeds and keep the rest whole.
5. Grind the nutmeg and gum arabic with a small amount of powdered sugar, then sift the mixture.
6. In a large bowl, sift the toasted flour, then add the ground almonds, ground sesame seeds, cinnamon, anise, nutmeg, gum arabic, and powdered sugar.
7. Mix thoroughly, rubbing the mixture between your hands to evenly distribute all the ingredients.
8. Gradually add the warm oil, butter, or a combination of both, continuing to rub the mixture between your hands after each addition to fully combine everything.
At the beginning, you may want to use a wooden spoon to avoid burning your hands.
You should end up with a sandy mixture that holds together when pressed in your hand.
9. Adjust the texture to your preference, adding more or less oil depending on whether you like your sellou looser or more compact.
10. If you have a coarse sieve, pass the sellou through it to break up any large clumps. Otherwise, rub the mixture well between your hands.
11. Add the very coarsely chopped almonds and the remaining 250 g (8.8 oz) of whole, unground sesame seeds.
12. Let the sellou cool completely before storing it in an airtight container.
Tip: When storing the sellou, I like to place a few fried whole almonds between each layer. This way, whenever you’re ready to serve it, you’ll have whole almonds on hand to decorate the top.
Sellou can be served in different ways. You can press it into a square or round mold, then cut it into portions and serve them in paper liners. It can also be served simply in small bowls or on plates, decorated with whole almonds.
I hope this Moroccan sellou recipe inspires you to try it for Ramadan or simply enjoy it as an afternoon treat with a cup of coffee.
How to Make Sellou Without Added Fat
For a lighter version of sellou, the oil or butter normally used as a binder can be omitted. Simply blend the almonds and sesame seeds until they release their natural oils and form a smooth, fluid paste, similar to a praline paste.
In Morocco, it’s common to take all the ingredients to a local grocer who has a special grinding machine to make a less fatty sellou without any added oil or butter. If you own a Thermomix, it can be used to achieve the same result at home.
How to Store Sellou
Once prepared, let the sellou cool completely before transferring it to an airtight container, preferably a glass one. Cover the surface with a sheet of aluminum foil before sealing the container. Store it in a cool, dry place for up to 3 months.
For longer storage, you can freeze the sellou in freezer bags, spreading it out in a thin layer to allow for quick and even thawing.
Recipe Suggestions for Ramadan
Harira or Hrira, traditional Moroccan soup
Baghrir recipe, Moroccan thousand hole pancakes
Moroccan Sellou Recipe (sfouf)
INGREDIENTS
- This recipe makes a fairly large batch of sellou enough to enjoy throughout the month of Ramadan. You can easily divide the recipe to suit your needs. Sellou keeps well for over a month when stored properly.
- 1 kg all-purpose flour
- 1.25 kg blanched almonds fried in oil
- 1.25 kg sesame seeds toasted in the oven or skillet
- 1 teaspoon ground gum arabic about 10 small grains ground with a little powdered sugar
- 1 whole nutmeg ground (grind it with a little powdered sugar)
- 2 heaping tablespoons ground cinnamon
- 400 g powdered sugar more or less to taste
- 1½ heaping tablespoons ground green anise habet hlawa in Arabic
- 1½ heaping tablespoons ground fennel seeds nafaa in Arabic
- 550 ml warm vegetable oil clarified melted butter, or a mix of both to bind the sellou (adjust according to desired texture)
- 1/4 teaspoon salt flavor enhancer
PREPARATION
- Prepare all the ingredients before mixing.You can prepare the sellou over two days if needed.
- Preheat the oven to 175°C (350°F) with convection.
- Toast the flour in an oven safe dish, stirring occasionally, until it reaches a deep golden color.
- For a faster method, you can toast the flour in a heavy pot on the stovetop, stirring frequently with a whisk. I recommend dividing the flour into two batches to better control the toasting process.
- Tip: To check if the flour is properly toasted, mix a small spoonful of it with a teaspoon of oil. The resulting color should match the final color of your sellou.
- The day before, soak the almonds in hot water and bring them to a boil. Peel the skins off, then let the almonds drain until the next day. You can also do this step the same day if needed.
- Fry the almonds in oil until golden, then grind 1 kg (2.2 lb) finely and roughly chop the remaining almonds.
- Toast the sesame seeds in a preheated oven at 160°C (320°F) with convection for about 20 minutes, or longer if needed, watching closely to prevent burning. They should be crunchy when bitten into.
- You can also toast them in a large skillet or a heavy pot on the stovetop, working in two batches for better control. Grind 1 kg (2.2 lb) of the sesame seeds and keep the rest whole.
- Grind the nutmeg and gum arabic with a small amount of powdered sugar, then sift the mixture.
- In a large bowl, sift the toasted flour, then add the ground almonds, ground sesame seeds, cinnamon, anise, nutmeg, gum arabic, and powdered sugar.
- Mix thoroughly, rubbing the mixture between your hands to evenly distribute all the ingredients.
- Gradually add the warm oil, butter, or a combination of both, continuing to rub the mixture between your hands after each addition to fully combine everything.
- At the beginning, you may want to use a wooden spoon to avoid burning your hands.
- You should end up with a sandy mixture that holds together when pressed in your hand.
- Adjust the texture to your preference, adding more or less oil depending on whether you like your sellou looser or more compact.
- If you have a coarse sieve, pass the sellou through it to break up any large clumps. Otherwise, rub the mixture well between your hands.
- Add the very coarsely chopped almonds and the remaining 250 g (8.8 oz) of whole, unground sesame seeds.
- Let the sellou cool completely before storing it in an airtight container.
- Tip: When storing the sellou, I like to place a few fried whole almonds between each layer. This way, whenever you’re ready to serve it, you’ll have whole almonds on hand to decorate the top.
- Sellou can be served in different ways. You can press it into a square or round mold, then cut it into portions and serve them in paper liners. It can also be served simply in small bowls or on plates, decorated with whole almonds.
- I hope this Moroccan sellou recipe inspires you to try it for Ramadan or simply enjoy it as an afternoon treat with a cup of coffee.
Notes
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