Moroccan Sellou

Moroccan Sellou (also known as Sfouf) is a rich, aromatic sweet treat made from toasted flour, roasted nuts, sesame seeds, honey, butter and warm spices. Traditionally enjoyed during festive occasions, it’s deeply rooted in Moroccan hospitality and heritage.

Why You’ll Love This Recipe

This recipe captures the nutty, toasted flavor of the flour and sesame, combined with the warm embrace of cinnamon and anise, the sweetness of sugar and honey, and the richness of roasted almonds and peanuts. It’s a comforting, energy-packed treat and perfect for sharing with family and friends or offering during special gatherings. Because it’s made without eggs and is vegetarian-friendly, it suits a range of dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 kg roasted and ground sesame seeds
• 5 grains Arabic gum (gum arabic or frankincense)
• 3 Tbsp ground nafi
• 3 Tbsp ground halva seeds
• 3 Tbsp ground cinnamon
• 400 g fine sugar
• 1 kg peanuts (peeled, roasted and ground)
• 1 kg almonds
• 1.5 kg white flour (toasted)
• 250 g butter
• 250 g honey
• 1 tsp salt

Directions

1. Wash the sesame seeds thoroughly in water using a very fine sieve. Let them dry and remove any impurities. Toast them in a pan over low heat, then allow them to cool and grind them in an electric grinder, reserving 250 g (approximately a large cup) of whole sesame seeds.
2. Toast the white flour in a pressure-cooker (or heavy pan) over very low heat, stirring constantly until the flour turns golden. Then sift it through a sieve.
3. Boil the almonds, peel them, and then fry them in approximately ¼ liter of oil (about a large cup).
4. Roast the peanuts over very low heat, then grind them in an electric grinder.
5. In a large, deep bowl combine the toasted & sifted flour and fine sugar. Add the ground sesame seeds, the reserved whole sesame seeds, ground peanuts, the fried ground almonds, ground cinnamon, ground anise, ground halva seeds, and the ground Arabic gum (gum arabic) which has been ground with a little sugar. Also add the salt.
6. Melt the butter and remove the foam that forms on top. Mix the melted butter with the honey, then leave the mixture over low heat until it’s warm but not boiling. Add the reserved almond-frying oil to this warm mixture.
7. Pour the hot butter-honey-oil mixture little by little over the flour-nut-seed mixture, allowing the dry ingredients to absorb the liquid.
8. Knead all the ingredients well with your hands until they are well combined and the mixture is cohesive. Continue mixing and kneading until smooth.
9. Transfer the mixture into a serving dish. Sprinkle a little powdered sugar on top and garnish with a few fried almonds.
10. Your traditional Sellou is ready to serve.

Servings and timing

• Servings: 12
• Total time: 40 minutes (Prep ~10 minutes, Cooking/assembly ~30 minutes)

Variations

• Use a mix of nuts: instead of only peanuts and almonds, incorporate walnuts or pistachios for extra flavor and texture.
• Swap honey for date syrup or maple syrup for a different sweetness profile (while still preserving the nut-rich texture).
• Add finely chopped dried fruit (such as figs or apricots) for added chew and sweetness.
• Reduce the sugar slightly and increase honey if you prefer a more honey-forward taste.
• Replace plain roasted flour with spiced toasted flour by adding a small amount of ground cardamom or nutmeg during toasting.

Storage/Reheating

Store Sellou in an airtight container at room temperature for up to 1-2 weeks, making sure it stays dry. Because it’s already toasted and dry in texture, reheating isn’t necessary; it is served at room temperature. If you prefer it warm, you can gently warm a portion in a low-temperature oven (around 120 °C) for 5-10 minutes, being careful not to burn the mixture.

FAQs

1. Can I make Sellou without peanuts?

Yes — you can omit peanuts or replace them with another nut (like walnuts or cashews) if you or your guests have peanut allergies.

2. What is “nafi” and “halva seeds”?

“Nafi” and “halva seeds” refer to traditional ingredients used in Moroccan recipes. If you can’t find them, you may omit them or substitute with similar mild-flavored seeds (like sesame or ground sunflower seeds) though the flavor will vary.

3. How do I know when the flour is toasted enough?

Toast the flour on very low heat, stirring constantly until it becomes a light golden-brown color and gives off a nutty aroma. Then sift it to remove any coarse bits.

4. Can I reduce the sugar in this recipe?

Yes — you can reduce the fine sugar to suit your taste, though the sugar contributes to the dry, crumbly texture of Sellou. Reducing too much may affect that texture.

5. Is Sellou vegan?

Not as written, because it includes butter and honey. To make it vegan, you could try substituting the butter with a plant-based margarine and the honey with agave syrup or another plant-based sweetener, though the texture and flavor will differ slightly.

6. Can I prepare Sellou ahead of time?

Yes — you can make it a day or two ahead. Store it in an airtight container and serve at room temperature. It actually benefits from sitting for a short time as the flavors meld.

7. Why does the recipe call for almond-frying oil?

Frying the almonds in oil adds depth of flavor and richness to the nut mixture. The oil (from the frying) is then added to the butter/honey mixture for full incorporation of that flavor.

8. Is there a gluten-free version of this recipe?

Since this version uses white flour (which contains gluten), you would need to substitute with a gluten-free flour (such as rice flour or almond flour) and toast it carefully. Texture and taste will differ from the traditional version.

9. How should I serve Sellou?

Sellou is often served at room temperature, in small portions, perhaps alongside mint tea or coffee. Because it’s rich, small serves are typical.

10. What’s the best way to keep Sellou fresh?

Keep it sealed in an airtight container away from moisture, heat and direct sunlight. Do not refrigerate unless your environment is very humid — refrigerating may introduce moisture and affect the texture.

Conclusion

This Moroccan Sellou recipe brings together toasted flour, nuts, sesame seeds, warm spices and sweet honey to produce a treat that is both nourishing and festive. Whether you’re celebrating a special occasion or simply indulging in something rich and traditional, this dish invites you into the heart of Moroccan hospitality and flavor. Give it a try, enjoy the aroma of toasted nuts and cinnamon, and share it with beloved ones for a truly memorable sweet experience

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