Sellou

Sellou — also called zamita or sfouf — is Morocco's ancient high-energy snack, prepared in large batches during Ramadan, after childbirth, and at celebrations. Raw toasted wheat flour is mixed with ground almonds, sesame, honey, and fragrant spices to form a dense, crumbly, utterly addictive confection that requires no cooking beyond toasting the flour.

Serves: 12

Ingredients

• 300g (10.5 oz / 2 cups) plain wheat flour
• 200g (7 oz / 1.5 cups) blanched almonds
• 100g (3.5 oz / 3/4 cup) sesame seeds
• 120g (4 oz / 1/3 cup) good honey
• 80g (3 oz) unsalted butter, melted and cooled
• 1 tsp ground cinnamon
• 1/2 tsp ground anise (or fennel)
• 1/4 tsp ground ginger
• Pinch of fine salt
• Icing (powdered) sugar and whole toasted almonds, to garnish

Instructions

1. Toast the flour: spread it in a wide, dry skillet over medium-low heat. Stir constantly for 15-20 minutes until it turns a light biscuit colour and smells nutty (like roasted grain). Spread on a tray to cool completely. This is the only heat involved.
2. Toast the sesame seeds in the same dry skillet for 3-4 minutes, stirring, until golden. Cool.
3. Toast the almonds in the oven at 170°C (340°F) for 8-10 minutes until golden. Cool, then grind coarsely in a food processor — you want texture, not almond flour.
4. In a large bowl, combine the cooled toasted flour, ground almonds, sesame seeds, cinnamon, anise, ginger, and salt. Mix well.
5. Add melted butter and honey. Mix with your hands until the mixture comes together into a dough that holds when squeezed but is still slightly crumbly. Add more honey if too dry.
6. Roll into walnut-sized balls or press into a shallow dish and cut into squares. Dust with icing sugar and press a toasted almond into each piece.
7. Store in an airtight tin at room temperature for up to 2 weeks.

Cook's Notes: Sellou's texture should be slightly sandy — it is not a smooth confection. Traditionally eaten by the spoonful straight from a communal bowl, scooped with one's right hand.