Sellou

Method :

• 1)

  Start by cleaning the sesame seeds. In Morocco, we wash them to remove all impurities like dust and small stones before letting them dry. Then, sift and clean them again to get rid of any remaining impurities. This step is the longest when making Sellou.

  Preheat your oven to 150°C. Spread the sesame seeds on a high-sided baking tray ( roasting pan) and roast them for 10 to 15 minutes, stirring occasionally, until they are golden, it’s important while roasting the sesame seeds to keep a close eye on the oven.

  Remove from the oven and let them cool.

  

  In a food processor, finely grind two-thirds of the sesame seeds.

  

  For the remaining one-third, chop them coarsely.

  

• 2)

  In a saucepan, bring water to a boil and add the almonds, working in small batches. Let the almonds sit in the boiling water for a few minutes before draining them. Allow them to cool so you can handle them and remove the skin. Rinse the blanched almonds, then spread them out on a clean towel and let them dry for a few hours. Personally, I do this the day before.

  Next, fry the almonds, or for a lighter option, roast them in the oven. If you fry them, make sure to stir the almonds constantly to ensure even cooking and browning. Use a slotted spoon to remove them and drain any excess oil, then place them on a plate lined with paper towels.

  

  Blend two-thirds of the almonds finely.

  

  For the rest of the almonds, crush them coarsely to add some crunch to the Sellou.

  

• 3)

  Now, prepare the flour. In the past, we used to toast it in the oven while stirring frequently, but my mother found it easier to do it in a pot. Stir constantly with a wooden spoon to prevent the flour from burning, and crush any lumps that form. Keep stirring until the flour is golden (the photo below is dark because it was taken at night). Then, sift it through a very fine sieve.

  

• 4)

  Next, it’s time to roast the fennel and anise seeds separately in a dry skillet over medium-low heat to avoid burning them. After roasting, grind them until they turn into a powder, then sift them to get 2 tablespoons of anise seeds and 1.5 tablespoons of fennel seeds. Discard anything that doesn’t pass through the sieve, as keeping it will make the texture unpleasant.

  For the arabic mastic gum, add 1 teaspoon of granulated sugar to a mortar, then grind it into a powder.

• 5)

  In a very large bowl or container, combine the chopped almonds and sesame seeds, the toasted and sifted flour, the ground anise, the ground fennel seeds, the cinnamon, the powdered arabic mastic gum, and the fleur de sel.

  

  Mix everything with your hands to incorporate all the powders.

  

  Now add the liquids: the brown butter or clarified butter and the honey gradually, just enough to suit your taste.

  

  Always mix with your hands, kneading to ensure all the ingredients are well combined.

  

  Store your Sellou in an airtight container. If you make a larger batch, you can put half in a freezer bag or glass container that can withstand freezing, so you can keep it for longer.

• 6)

  Serve Sellou with a Moroccan mint tea.

  Enjoy !!