Moroccan Sellou Recipe (Sfouf)
This small-batch sellou recipe (sfouf) is perfect if you don’t need a huge family quantity but still want the authentic flavor and texture of traditional Moroccan sellou. It’s rich, fragrant, filling, and exactly what you want for Ramadan, tea time, or a nourishing snack during fasting or even during regular days, you can shape it into balls, and use it as energy bites.
What makes sellou truly special is its texture. It’s not just ground nuts mixed with flour, it’s a beautiful combination of almond paste, chopped almonds, sesame paste, chopped seeds, and whole sesame that gives it richness, depth, and that perfect crumbly bite. This is the traditional way we make it at home, just in a smaller, more practical size.
Tips for Perfect Small Batch Sellou
- Always use melted butter for the classic sellou flavor and texture.
- If needed, you can replace part or all of the butter with olive oil for a lighter version.
- Mixing paste + chopped + whole seeds gives the best texture and flavor.
- Sesame paste keeps sellou soft and rich.
- Toast everything slowly on low heat to avoid bitterness.
- The final texture should be crumbly, fragrant, and slightly oily, never dry.
Sellou is traditionally served in very simple and elegant ways.
- Spoon sellou into a plate or a bowl and smooth the top with the back of a spoon.
- Decorate it with whole toasted almonds or dates, or sesame seeds, whatever you prefer.
- Serve it Moroccan mint tea.
During Ramadan, sellou is often served:
- At iftar as a nourishing first dessert
- At suhoor for long-lasting energy
- In small portions throughout the day like energy bites.
You can also shape sellou into small mounds, domes, or pressed shapes for special occasions.
Nutrition & Energy Benefits
Sellou is not just a dessert , it’s a traditional energy food that Moroccans have relied on for generations, especially during Ramadan.
It is naturally rich in:
- Healthy fats from almonds, sesame, and butter for long-lasting energy
- Plant protein that helps keep you full longer
- Fiber that supports digestion during fasting or the day
- Natural minerals like calcium, magnesium, and iron
Because sellou releases energy slowly and steadily, it’s perfect for:
- Suhoor, to help maintain energy during long fasting hours
- A nourishing dessert at iftar
- Recovery and strength after fasting or during regular days.
Sellou is rich and calorie-dense, so a small portion goes a long way.
torage
- At room temperature:
Store in an airtight container for 2 to 3 weeks in a cool, dry place. - In the fridge:
Stored in an airtight container, sellou keeps perfectly for up to 2 months. - In the freezer:
Freeze sellou for up to 4 months. Let it come to room temperature before serving.
Frequently Asked Questions
Can I replace the butter in sellou?
Yes. Traditional sellou is made with melted butter or olive oil, so you can replace part the butter of or all of it with olive oil for a lighter and healthier version.
Why is my sellou dry?
Usually from not enough butter, olive oil, or sesame paste. Add a little melted butter or olive oil and mix again until soft and crumbly.
Can I reduce the sugar?
Absolutely. Sellou is very flexible, adjust sweetness to your taste.
Is sellou healthy?
It’s very energy-rich, full of nuts and seeds, perfect for fasting, best enjoyed in moderation.
Moroccan Sellou Recipe (Sfouf)
Equipment
- Large pan (for toasting flour)
- Baking tray
- Food processor or grinder
- Large mixing bowl
- Wooden spoon or clean hands
- Airtight container
Ingredients
- 4 cups toasted all-purpose flour 500 g
- 1 ½ cups toasted almonds ground into paste (225 g)
- 1 ½ cups toasted almonds finely chopped (225 g)
- ¾ cup toasted sesame seeds ground into paste (125 g)
- ¾ cup toasted sesame seeds finely chopped (125 g)
- 1 cup toasted sesame seeds whole (125 g)
- ¾ cup melted butter 170 g
- 1 cup powdered sugar 120 g (adjust to taste)
- 1 ½ tablespoons ground fennel seeds habbat hlawa
- 1 ½ tablespoons ground anise seeds nafaâ
- 1 tablespoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon crushed mastic gum meska horra
- 1 small pinch salt
Instructions
- Toast the flour in a pan over medium-low heat, stirring constantly until golden and fragrant.
- Remove from heat and let it cool completely.
- Toast the almonds until golden and let them cool.
- Toast the sesame seeds until lightly golden and fragrant, then cool.
- Grind 1 ½ cups almonds into a smooth almond paste.
- Finely chop the remaining 1 ½ cups almonds.
- Grind ¾ cup sesame seeds into a smooth sesame paste.
- Finely chop ¾ cup sesame seeds.
- Keep 1 cup sesame seeds whole.
- In a large bowl, add the toasted flour.
- Add the almond paste, chopped almonds, sesame paste, chopped sesame, and whole sesame seeds.
- Add powdered sugar, fennel, anise, cinnamon, nutmeg, mastic, and salt.
- Mix everything very well until fully combined.
- Slowly pour in the melted butter while mixing with your hands.
- Rub the mixture between your hands until it becomes soft, rich, and and you can shape it into a ball.
- Taste and adjust sweetness if needed.
- Store in an airtight container and let it rest a few hours before serving.