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Sellou
- Difficulty
Medium
Published 1987
This is a traditional sweet – much loved by Moroccans – served at Ramadan, at baptisms, and at special parties. It is a very rich, sugary-brown powder of pounded almonds, baked flour and sugar, flavoured with sesame and anise seeds and cinnamon. Guests help themselves to a spoonful or two when eating other sweets.
Ingredients
450 g 1 lb 3 cups 2 tablespoon
Method
- Place sifted flour in a large thick-bottomed frying pan (skillet) and cook over a medium heat, stirring constantly, until flour has turned golden brown. Remove from heat. (Or bake in the oven at 350°F/180°C/Gas 4.)
- Melt butter in a medium-sized saucepan, add browned flour, and cook over a medium heat, stirring constantly, until sauce is thick and caramel colour
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