← Nouns Cooking · Moroccan

Ingredients

• 250 g Plain (all-purpose) flour
• 200 g blanched almonds, plus a few to decorate
• 200 g Sesame seeds, plus a few to decorate
• 90 g Icing sugar
• 1 tbsp ground cinnamon
• 2 tsp ground anise seeds
• 1 pinch Salt
• 120 g butter or smen, melted
• 2 tbsp Honey

Method

1. Heat the oven to 180°C (350°F). Spread the flour on a baking tray and toast it for 30–40 min, stirring every 10 min, until evenly light brown and nutty-smelling. Leave to cool.
2. Toast the sesame seeds in a dry pan over medium heat for 4–5 min, stirring, until golden. Toast the almonds on a tray in the oven for 8–10 min.
3. Grind the almonds finely, then grind most of the sesame seeds too, keeping a few whole.
4. Mix the browned flour, almonds, sesame, icing sugar, cinnamon, anise and salt in a big bowl.
5. Pour in the warm melted butter and the honey and rub everything together with your fingers until the mixture holds its shape when squeezed. Pile into a dome and decorate with whole almonds and sesame.

Tips

• Contains wheat, almonds, sesame and dairy. Toast the flour slowly; burnt flour turns the whole batch bitter.
• Sellou keeps for weeks in a sealed jar and is served in small spoonfuls with mint tea.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Cooking With Alia