Sellou (or sfouf as some Moroccans call it) is an unbaked Moroccan sweet which I look forward to each Ramadan. I first tasted it when my mother-in-law prepared it for the birth of my first child, and I was surprised to find its nutty, buttery flavor oddly addicting. Quite rich, only a small amount leaves the taste buds satisfied.
With Ramadan only weeks away, many Moroccans are already beginning to prepare a month's stash of this traditional confection. There is considerable prep work involved - sesame must be washed, picked through and toasted; almonds must be blanched, skinned and fried; flour browned in the oven and sifted; anise seeds picked through and ground. How to Make Sellou shows how to do it. This might prove helpful if you've never seen sellou being made, or if it's the first time you're trying to make it yourself. Although labor intensive, making your own will yield sellou far superior than what is sold by Moroccan vendors.
Later this week I'll post a modern, "healthy" recipe for sellou which I learned from a neighborhood spice shop.
Photo © Christine Benlafquih
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