How-to guide
How to Make Sellou — Toasted Flour, Almond and Sesame Sweet
Sellou, also called sfouf, is unlike any other Moroccan sweet: there is no baking or frying involved at all, only careful toasting of flour, almonds and sesame seeds, then binding everything with honey, butter and spices into a dense, nutty mixture eaten straight by the spoonful. It is traditionally made ahead of Ramadan, since it keeps for weeks without spoiling.
About 90 minutes
Step by step
- 1
Toast the flour
Toast plain flour in a dry, wide pan over low heat, stirring constantly for 15-20 minutes, until it turns a deep golden-tan colour and smells distinctly nutty. This step needs patience and constant attention to avoid burning.
- 2
Toast the almonds separately
In a separate dry pan, toast blanched almonds until golden brown, then let them cool completely before grinding them to a coarse, slightly textured meal in a food processor.
- 3
Toast the sesame seeds
Toast sesame seeds in a dry pan until golden and fragrant, watching closely as they can burn quickly, then set aside to cool.
- 4
Combine the toasted ingredients
In a large bowl, mix the cooled toasted flour, ground almonds and toasted sesame seeds together thoroughly, along with ground cinnamon, ground aniseed and a pinch of ground ginger.
- 5
Melt the binders
Gently melt butter or smen together with a generous amount of honey in a small pan, just enough to make it pourable, without letting it boil.
- 6
Bind the mixture
Pour the melted butter and honey mixture over the dry toasted ingredients gradually, mixing well with a spoon or your hands until it comes together into a rich, slightly crumbly, cohesive paste.
- 7
Shape and rest
Press the mixture into a mound or pyramid shape on a serving plate, or press into a container, and let it firm up at room temperature for at least an hour before serving.
- 8
Decorate and serve
Traditionally, sellou is decorated with whole blanched almonds and a light dusting of icing sugar or ground cinnamon on top before it is served in small spoonfuls alongside tea.
Common mistakes to avoid
- Rushing the flour toasting, leaving it pale and raw-tasting rather than deeply nutty and golden.
- Burning the sesame seeds, which turns bitter quickly once past golden brown.
- Adding the honey and butter mixture while too hot, which can make the dry ingredients clump unevenly.
- Skipping the cooling step for toasted almonds before grinding, which can turn them oily and paste-like.
- Not pressing the mixture firmly enough, so it fails to hold its shape once set.
Tips from the kitchen
- Toast the flour low and slow — this is the step that defines sellou's whole flavour, so do not rush it.
- Sellou keeps for several weeks in an airtight container at room temperature, making it ideal to prepare well ahead of Ramadan.
- A little ground gum arabic (mska) is a traditional addition for texture, though it can be left out if unavailable.
- Serve sellou in small portions — it is rich and dense, more like a spoonable confection than a dessert course.
- Check our <a href='/moroccan-spices'>spice notes</a> on aniseed and ginger for the right balance in the mix.
Questions
Is sellou baked or cooked in an oven?
No, sellou involves no oven baking at all. Every element — flour, almonds and sesame — is toasted separately in a dry pan on the stovetop, then bound together with warmed honey and butter.
Why is sellou made before Ramadan?
Because it keeps for weeks without spoiling, it is traditionally prepared in advance so it is ready to serve alongside dates and soup throughout the month.
What is the texture of sellou supposed to be?
It should be rich, dense and slightly crumbly, similar to a nutty, spiced fudge that holds its shape but breaks apart easily with a spoon.
How long does sellou keep?
Stored in an airtight container at room temperature, sellou keeps well for several weeks, which is part of why it is traditionally made in advance of Ramadan.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.