About This Dish
A unique Moroccan confection made from toasted flour, ground almonds, toasted sesame seeds, butter, and honey. Sellou (also called zamita or sfouf) has a distinctive crumbly, sandy texture that is unlike any other sweet in the world. The flour is painstakingly dry-roasted until golden and nutty — a process that can take over an hour of constant stirring. Sellou is a Ramadan essential, served in small bowls for its quick energy and nourishing properties. It is also traditionally prepared for new mothers and given to women after childbirth for its believed restorative powers.
Ingredients
- 500 g All-purpose flour
- 200 g Blanched almonds, toasted and ground
- 150 g Sesame seeds, toasted and ground
- 100 g Butter, melted
- 200 g Honey
- 100 g Powdered sugar
- 1 tbsp Ground cinnamon
- 1 tsp Ground anise
- 50 ml Olive oil or argan oil
Instructions
- 1
Dry-roast the flour in a large pan over medium-low heat, stirring constantly for 30-45 minutes until golden and nutty.
- 2
Let flour cool completely.
- 3
Mix toasted flour with ground almonds, ground sesame, cinnamon, anise, and powdered sugar.
- 4
Add warm melted butter, honey, and oil. Mix until it holds together when pressed.
- 5
Press into a mound or into a serving bowl, smoothing the top.
- 6
Decorate with whole almonds. Serve in small portions.
Tips & Tricks
- Constant stirring during toasting is essential — burned flour ruins the entire batch.
- The flour should smell nutty and be evenly golden, with no dark spots.
- Sellou keeps for weeks at room temperature in an airtight container.
- Argan oil instead of olive oil makes the most authentic and flavorful version.