Moroccan Sellou with Amlou (sfouf) Healthy a prestigious version of this delicious dish with ground almonds and sesame seeds, subtly flavored with anise and cinnamon then sweetened with honey.
INGREDIENTS
The Sellou
800 g of organic wholemeal or semi-wholemeal flour
250 g of oat flakes
1 kg of almonds
1 kg sesame seeds
150 g crushed hazelnuts optional
375 g of flower honey
2 tablespoons carob molasses or honey
70 ml olive oil
2 tablespoons of anise seeds
2 tablespoons fennel seeds
1 tablespoon of cinnamon powder
1 tablespoon carob powder optional
1/4 teaspoon ground nutmeg optional
8 seeds of ground gum arabic optional
1/2 to 1 teaspoon of Guérande salt
The decoration
150 g whole almonds, peeled and toasted
Amlou detailed recipe here
Dried roses
INSTRUCTIONS
Preheat the oven to 170°C (static heat).
Place the wholemeal flour on a baking sheet.
Brown in the oven, stirring from time to time so that it does not burn (about 45 minutes to 1 hour) more or less depending on the oven.
Let the flour cool and sift it.
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