Sellou

Sellou is rich, nutty, fragrant, and gently sweet, with the deep flavor of toasted flour balanced by almonds, sesame, honey, and warm spices. This quick version forms soft, satisfying energy balls with a classic Moroccan taste and a pleasantly crumbly texture.

Nutrition · per serving

552kcal

14.6gProtein

46.7gCarbs

35.2gFat

6.7gFiber

2 servings

Ingredients

9 items

Sellou mixture

plain flour100 g

blanched almonds60 g

sesame seeds30 g

unsalted butter35 g

runny honey30 g

ground cinnamon1 tsp

ground anise1/2 tsp

fine salt1 pinch

Finish

sesame seeds1 tsp

Tips

•For a more traditional flavor, a small pinch of ground mastic or fennel can be added, but the recipe is intentionally kept simple and beginner-friendly.
•If you prefer a looser, spoonable sellou rather than formed balls, add 5-10 g extra melted butter.
•Sellou keeps well in an airtight container for up to 1 week at room temperature, or longer refrigerated.

Steps

1
Toast the plain flour in a wide dry frying pan over low to medium-low heat for 10-12 minutes, stirring constantly and scraping the corners of the pan, until it turns evenly deep beige and smells nutty. Do not rush this step or let it brown in spots, or the sellou will taste bitter. Tip the flour into a bowl to stop the cooking.
100 g plain flour
2
In the same pan, toast the blanched almonds for 3-4 minutes over medium heat, shaking often, until lightly golden. Add the 30 g sesame seeds and toast for 1-2 minutes more, just until fragrant. Transfer both to a plate and let them cool for a minute so they do not turn oily when blended.
60 g blanched almonds30 g sesame seeds
3
Pulse the toasted almonds and toasted sesame seeds in a food processor until very finely ground. Stop before they turn into a paste; the mixture should resemble coarse sand for the best texture.
60 g blanched almonds30 g sesame seeds
4
Melt the unsalted butter gently in the still-warm pan or in a small saucepan. In a mixing bowl, combine the toasted flour, ground almond-sesame mixture, ground cinnamon, ground anise, and fine salt. Pour in the melted butter and runny honey, then mix thoroughly with a spoon or your hands until the mixture holds together when pressed. If it feels too dry to shape, warm it briefly and knead again; honey and butter loosen as they warm.
35 g unsalted butter100 g plain flour60 g blanched almonds30 g sesame seeds1 tsp ground cinnamon1/2 tsp ground anise1 pinch fine salt30 g runny honey
5
Divide the mixture into 2 equal portions and press each firmly into a compact ball, dome, or bar. Roll or sprinkle with the remaining 1 tsp sesame seeds for a classic finish. Let them rest for 2 minutes to firm slightly before serving.
1 tsp sesame seeds

Origin & History

Sellou is a traditional Moroccan sweet, especially associated with Ramadan and festive occasions such as births and family celebrations. It is valued as an energy-dense preparation made from toasted flour, nuts, sesame, and warm spices, with many regional and family variations across Morocco.

moroccan dessert almond sesame vegetarian no-bake-style ramadan

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Steps

Toast the plain flour in a wide dry frying pan over low to medium-low heat for 10-12 minutes, stirring constantly and scraping the corners of the pan, until it turns evenly deep beige and smells nutty. Do not rush this step or let it brown in spots, or the sellou will taste bitter. Tip the flour into a bowl to stop the cooking.

100 g plain flour

In the same pan, toast the blanched almonds for 3-4 minutes over medium heat, shaking often, until lightly golden. Add the 30 g sesame seeds and toast for 1-2 minutes more, just until fragrant. Transfer both to a plate and let them cool for a minute so they do not turn oily when blended.

60 g blanched almonds30 g sesame seeds

Pulse the toasted almonds and toasted sesame seeds in a food processor until very finely ground. Stop before they turn into a paste; the mixture should resemble coarse sand for the best texture.

60 g blanched almonds30 g sesame seeds

Melt the unsalted butter gently in the still-warm pan or in a small saucepan. In a mixing bowl, combine the toasted flour, ground almond-sesame mixture, ground cinnamon, ground anise, and fine salt. Pour in the melted butter and runny honey, then mix thoroughly with a spoon or your hands until the mixture holds together when pressed. If it feels too dry to shape, warm it briefly and knead again; honey and butter loosen as they warm.

35 g unsalted butter100 g plain flour60 g blanched almonds30 g sesame seeds1 tsp ground cinnamon1/2 tsp ground anise1 pinch fine salt30 g runny honey

Divide the mixture into 2 equal portions and press each firmly into a compact ball, dome, or bar. Roll or sprinkle with the remaining 1 tsp sesame seeds for a classic finish. Let them rest for 2 minutes to firm slightly before serving.

1 tsp sesame seeds