Sellou

Name: Sellou
Cuisine: Moroccan
Ingredients: icing (confectioners’) sugar; ½-1 teaspoon powdered cinnamon; whole almonds, or sugared or slivered almonds; whole almonds, or sugared or slivered almonds; 1–2 tablespoons anise seeds; 100 g/¼ lb (generous ½ cup) sugar; 100 g/¼ lb (⅔ cup) almonds, chopped; 2 tablespoons groundnut (peanut) oil; 225 g/½ lb (1 cup) butter; 100 g/¼ lb (scant 1 cup) sesame seeds; 450 g/1 lb flour (3 cups plus 2 tablespoons all-purpose) flour, sifted; 450 g/1 lb flour (3 cups plus 2 tablespoons all-purpose) flour, sifted; 450 g/1 lb flour (3 cups plus 2 tablespoons all-purpose) flour, sifted

Preparation info

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

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 flour (3 cups plus 2 tablespoon

Africa
Morocco
Dessert
Vegetarian
Ramadan
Mediterranean

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