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Moroccan Sellou

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Moroccan Sellou (Sfouf) is a rich, spiced no-bake dessert made from toasted flour, roasted nuts, sesame seeds, honey, and butter. Traditionally served during celebrations like Eid and after childbirth, it’s deeply nourishing and aromatic.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Moroccan
  • Diet: Vegetarian

Ingredients

  • 2 kg roasted and ground sesame seeds (reserve 250 g whole)
  • 5 grains Arabic gum (ground with sugar)
  • 3 Tbsp ground nafi (optional)
  • 3 Tbsp ground halva seeds (optional)
  • 3 Tbsp ground cinnamon
  • 400 g fine sugar
  • 1 kg peanuts, peeled, roasted, and ground
  • 1 kg almonds, boiled, peeled, fried, and ground
  • 1.5 kg white flour, toasted and sifted
  • 250 g butter
  • 250 g honey
  • 1 tsp salt

Instructions

  1. Wash and dry sesame seeds. Toast in a dry pan, then cool and grind, reserving 250 g whole for texture.
  2. Toast white flour over low heat in a heavy pan, stirring constantly until golden and nutty. Sift to remove lumps.
  3. Boil, peel, and fry almonds in 1/4 liter oil. Cool and grind.
  4. Roast peanuts over low heat, then grind once cool.
  5. In a large bowl, mix toasted flour, fine sugar, ground sesame, reserved whole sesame, ground peanuts, ground almonds, cinnamon, ground nafi, ground halva seeds, ground Arabic gum (with a bit of sugar), and salt.
  6. Melt butter, skim off foam, and combine with honey. Heat gently until warm, not boiling. Add the almond-frying oil to this mixture.
  7. Gradually pour the warm butter-honey-oil over the dry mixture, mixing thoroughly with your hands to combine evenly.
  8. Knead until mixture is smooth, cohesive, and can be packed or molded.
  9. Transfer to a serving dish. Sprinkle powdered sugar on top and garnish with a few fried almonds.
  10. Serve at room temperature, ideally with mint tea or coffee.

Notes

  • For a vegan version, replace butter with plant-based margarine and honey with agave or date syrup.
  • Ensure flour is well toasted for the signature nutty flavor.
  • Store in an airtight container in a cool, dry place for up to 2 weeks.
  • Small portions are best due to its richness.
  • Can be made ahead and improves as it sits for a day or two.

Nutrition

Find it online: https://savorymomskitchen.com/moroccan-sellou/