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Moroccan Dessert: Sellou

Moroccan Dessert: Sellou

Sellou is a magnificent Moroccan dessert that has been bringing joy to festivals and making taste senses dance for centuries. Imagine it as a sweet superstar that combines sweetness, nuts, seeds, and spices in a very original and mouthwatering way. Sellou, also known as "Zmita" or "Sfouf," is a kind of flavor time machine that allows you to simultaneously enjoy the deliciousness and tradition of Moroccan cookery.

Consider a time long ago in Morocco when people required food to keep them going on long journeys and fast days. That's where Sellou, with its potent components like almonds, sesame seeds, and wheat flour, comes in. It was comparable to the original energy bar but much cooler because it also included Moroccan culture.

Sellou rose to fame as the rock star of celebrations, nuptials, and important events. It served as the secret to happiness, bringing together friends and families around food. The love for Sellou grew along with Moroccan customs, with minor modifications and alterations occurring along the way. Sellou continues to convey the tale of Morocco's amazing history and delectable traditions regardless of how it is created.

Preparation Time

1 hour and 50 minutes


1 cup toasted sesame seeds

1 cup almonds

½ cup toasted hazelnuts

¼ cup toasted walnuts

¼ cup toasted pumpkin seeds

¼ cup powdered milk

1 teaspoon ground cinnamon

½ cup toasted whole wheat flour

½ cup powdered sugar 

½ cup toasted unsweetened shredded coconut

½ teaspoon ground anise seeds 

1 cup vegetable oil

1 cup honey or date syrup



  • Toast the almonds, hazelnuts, walnuts and pumpkin seeds in a dry pan over low heat until they are golden and allow them to cool and then roughly chop them.
  • Toast the sesame seeds and shredded coconut separately until lightly golden. 
  • Toast the whole wheat flour in a dry pan over low heat until it turns a light golden color. 
  • Mix the nuts, sesame seeds, coconut, wheat flour, sugar, milk, ground cinnamon, ground anise seeds and a pinch of salt in a large bowl.  
  • Gradually add the vegetable oil to the dry mixture while stirring. 
  • Add honey or date syrup gradually as you mix. The sweetener helps bind the mixture further.
  • Take handfuls of the mixture and press them together firmly to shape them into small rounds or balls. 
  • Allow the Sellou to set for a few hours before serving. It's traditionally served at room temperature.
  • Store Sellou in an airtight container in a cool, dry place.