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Moroccan Almond Sellou

Moroccan Almond Sellou Moroccan Almond Sellou is a sophisticated traditional Moroccan sweet treat. It is made from toasted sesame seeds, browned flour and fried almonds.

Moroccan Almond Sellou is loaded with calories and nutrients so we usually serve it during the holly month of Ramadan which helps us restore energy so we may fast the whole day. Sellou is also given to nursing mothers to help them produce more milk for their babies.

It is not an easy treat to make. In fact it could take up to 2 weeks to prepare. It needs to get done in stages, but it is worth every effort.

The ingredients I am sharing will make about 6 pounds of Sellou, but you can easily divide the recipe in half of even a quarter. In fact the less you make, the easier it will be.

I am presentation the recipe in stages. Each stage could be done in a day or even two. Otherwise, you will be overwhelmed.

Ingredients:

2 lbs unhulled golden sesame seeds
2 lbs of raw almonds
2 lbs of flour
2-3 cups of powdered sugar (or to taste)
3 to 4 tablespoons ground cinnamon
1/2 teaspoon of freshly ground nutmeg
1 to 2 tablespoons ground anise
1/4 teaspoon salt
1/2 teaspoon Gum Arabic crushed to a powder
1/2 teaspoon of Ras El Hanout
1 lb of butter
vegetable oil (for frying the almonds and flour)

Directions:

Browning the flour: Stage 1 Moroccan Almond Sellou, brown the flour 1 Working in batches, spread about 2 cups of flour in baking sheet and place in a 400 F degree oven for about 30 minutes or until golden brown. Moroccan Almond Sellou, brown the flour 2 Stir the flour every 5 to 10 minutes to prevent burning. While stirring try to break the big lumps with your spatula to obtain even browning.

I usually stir the flour outside the oven because when done inside, you can spill some of it in the bottom of the oven and cause a lot of smoke. Also, the oven is very hot (400 F degrees), which is dangerous and also not good for your face. Moroccan Almond Sellou, brown the flour 3 Once the flour is cooled, sift it to remove any lumps.
You can store the flour in an airtight container and move to the next step another day.

Browning flour: Stage 2 Moroccan Almond Sellou, brown the flour 4 Heat up a large heavy skillet, then brown 2 cups of flour in 1/2 cup of vegetable oil. Stirring constantly to ensure the flour doesn’t burn. Every batch should take about 20 – 30 minutes. Moroccan Almond Sellou, brown the flour 5 The flour should have a nice dark golden brown color as shown on the picture.

Frying and grounding the almonds: Moroccan Almond Sellou, fry and ground the almonds 1 Make sure the blanched almonds are clean and completely dry. In batches, fry the blanched almonds until golden. Moroccan Almond Sellou, fry and ground the almonds 2 Transfer to a baking sheet or large plate lined with paper towels to drain any excess oil. The almonds will continue to darken as they cool off, so don’t over fry them. Moroccan Almond Sellou, fry and ground the almonds 3 Once the almonds are cool, ground them using a food processor. I usually ground half of the almonds roughly as shown on the picture above and the other half very finely.

Toasting and grounding the sesame seeds: Moroccan Almond Sellou, toaste and ground the sasame 1 In a large heavy skillet toast the sesame seeds in batches on low medium heat while stirring constantly so you don’t burn the seeds. I would toast 1/4 to 1/2 cup of sesame seeds at the time depending on the size of the skillet. Moroccan Almond Sellou, toaste and ground the sasame 2 Allow the toasted sesame seeds to cool. Then using a food processor ground the seeds in batches.

Mixing the Sellou: Moroccan Almond Sellou, mix sellou 1 In a large pot add the ground almonds, browned flour, toasted sesame seeds, ground cinnamon, ground nutmeg, ground anise, salt Gum Arabic and Ras El Hanout.
Mix well until combined. Moroccan Almond Sellou, mix sellou 3 Mix well until combined, then slowly add the powdered sugar. Moroccan Almond Sellou, mix sellou 5 Melt and clarify the butter from any milk.
This step is very important, if any milk is left in the butter it will mold the Sellou. Moroccan Almond Sellou, mix sellou 7 Add the butter slowly to Sellou and continue mixing until you reach desired consistency.
Taste for butter and sugar. Moroccan Almond Sellou, mix sellou 8 Moroccan Almond Sellou can last up to months in an airtight container.
The longer it sits in the container, the better it will taste because all the ingredients will marinate.

Presentation: Moroccan Almond Sellou, presentation 4 You can shape the Moroccan Almond Sellou into a cone shape and decorate with fried almonds. Moroccan Almond Sellou, presentation 1 Or you an press the Moroccan Almond Sellou into a 9 * 9 baking dish. This might require you to add more melted butter. Moroccan Almond Sellou, presentation 2 Cut it into small bars and serve. Moroccan Almond Sellou, presentation 3 Enjoy Moroccan Almond Sellou with tea or coffee, or have it as a snack with plain yogurt.

Moroccan Almond Sellou
 
Loubna El Maziati:
Ingredients
  • 2 lbs unhulled golden sesame seeds
  • 2 lbs of raw almonds
  • 2 lbs of flour
  • 2-3 cups of powdered sugar (or to taste)
  • 3 to 4 tablespoons ground cinnamon
  • ½ teaspoon of freshly ground nutmeg
  • 1 to 2 tablespoons ground anise
  • ¼ teaspoon salt
  • ½ teaspoon Gum Arabic crushed to a powder
  • ½ teaspoon of Ras El Hanout
  • 1 lb of butter
  • vegetable oil (for frying the almonds and flour)
Directions
  1. - Browning the flour: Stage 1
  2. Working in batches, spread about 2 cups of flour in baking sheet and place in a 400 F degree oven for about 30 minutes or until golden brown. Stir the flour every 5 to 10 minutes to prevent burning. While stirring try to break the big lumps with your spatula to obtain even browning.
  3. Once the flour is cooled, sift it to remove any lumps.
  4. You can store the flour in an airtight container and move to the next step another day.
  5. Browning the flour: Stage 2
  6. Heat up a large heavy skillet, then brown 2 cups of flour in ½ cup of vegetable oil. Stirring constantly to ensure the flour doesn't burn. Every batch should take about 20 - 30 minutes. The flour should have a nice dark golden brown color.
  7. -Frying and grounding the almonds:
  8. Make sure the blanched almonds are clean and completely dry. In batches, fry the blanched almonds until golden.
  9. Transfer to a baking sheet or large plate lined with paper towels to drain any excess oil. The almonds will continue to darken as they cool off, so don’t over fry them.
  10. Once the almonds are cool, ground them using a food processor. I usually ground half of the almonds roughly as shown on the picture above and the other half very finely.
  11. -Toasting and grounding the sesame seeds:
  12. In a large heavy skillet toast the sesame seeds in batches on low medium heat while stirring constantly so you don’t burn the seeds. I would toast ¼ to ½ cup of sesame seeds at the time depending on the size of the skillet.
  13. Allow the toasted sesame seeds to cool. Then using a food processor ground the seeds in batches.
  14. -Mixing the Sellou:
  15. In a large pot add the ground almonds, browned flour, toasted sesame seeds, ground cinnamon, ground nutmeg, ground anise, salt gum Arabic, and ras al hanout. Mix well until combined, then slowly add the powdered sugar.
  16. Melt and clarify the butter from any milk. This step is very important, if any milk is left in the butter it will mold the Sellou.
  17. Add the butter to sellou to desired consistency and continue mixing.
  18. Taste for butter and sugar. Add more if needed.
  19. Moroccan Almond Sellou can last up to months in an airtight container.
  20. The longer it sits in the container, the better it will taste because all the ingredients will marinate.
  21. Enjoy Moroccan Almond Sellou with tea or coffee, or have it as a snack with plain yogurt.

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