Moroccan Roasted Almond and Sesame Energy Mix

Be the first to rate

(No Ratings Yet)

Loading...

Sellou is a treasured Moroccan energy mix traditionally prepared for Ramadan, when long fasting days call for nutrient-dense, slow-burning foods. Toasted flour, almonds, and sesame seeds are bound with honey and warm spices into a fragrant, sandy-textured blend eaten by the spoonful or dipped with fresh Medjool dates at iftar or suhoor.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 34 gFat
• 8 gSaturated Fat
• 52 gCarbs
• 6 gFiber
• 18 gSugar
• 13 gProtein
• 55 mgSodium
• 440 mgPotassium
• 320 mgCalcium
• 4.5 mgIron
• 1 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the toasted base

• 1 1/2 cups all-purpose flour
• 2 cups whole raw almonds, blanched
• 1 cup raw hulled sesame seeds
• 2 tablespoons anise seeds
• 1 tablespoon fennel seeds

For binding and flavor

• 1/2 cup mild honey
• 1/4 cup smen or unsalted butter, melted
• 1 teaspoon ground cinnamon, plus extra for dusting
• 1 pinch fine sea salt
• 8 whole blanched almonds, for garnish

Directions

1. Preheat the oven to 350°F (175°C). Spread the flour on a rimmed baking sheet and toast for 15 to 20 minutes, stirring every 5 minutes, until deep golden and smelling like roasted nuts; let cool completely.
2. On a separate sheet, toast the 2 cups of almonds for 8 minutes until lightly golden; cool, then pulse in a food processor to a coarse, sandy meal.
3. In a dry skillet over medium-low heat, toast the sesame seeds for 3 to 4 minutes until they pop and turn pale gold; scrape into a large mixing bowl.
4. In the same skillet, toast the anise and fennel seeds for about 1 minute until fragrant, then add to the bowl along with the ground almonds, cooled toasted flour, cinnamon, and salt; stir until evenly combined.
5. Gently warm the honey in a small saucepan over low heat until just pourable, then pour it over the dry mixture. Add the melted smen or butter.
6. Mix thoroughly with a wooden spoon or clean hands for 2 to 3 minutes, breaking up any clumps, until the mixture holds together when pressed but still looks like damp sand.
7. Mound the sellou into a shallow serving bowl or pie dish, press the 8 whole almonds across the top in a decorative pattern, and dust generously with extra cinnamon.
8. Serve at room temperature alongside a small bowl of honey, fresh Medjool dates, and Moroccan mint tea for dipping or spooning.

Cook’s Notes

• Use smen (Moroccan clarified butter) for the most authentic, deeply nutty aroma; regular unsalted butter is a fine substitute.
• Toast the flour slowly until it smells distinctly like roasted hazelnuts – this Maillard step is the soul of sellou and cannot be skipped.
• If the mix feels too dry, drizzle in another tablespoon of melted butter; if too wet, sift in a few extra tablespoons of cooled toasted flour.
• Store in an airtight glass jar at room temperature for up to 4 weeks – the honey and toasting act as natural preservatives, and the flavor deepens after a day or two.
• Pack sellou into small jars tied with ribbon as a traditional Ramadan gift for neighbors and family.

You might also like

Desserts

Moroccan Sesame Honey Rosette Cookies

African

Khobz Moroccan Bread

African

Moroccan Thousand-Hole Pancakes

African

Moroccan Beef Cheek Tagine with Pomegranate Molasses and Saffron Pearl Couscous