Moroccan Sellou is a traditional dish that consists in grounded seeds combined with amazing species and ghee - one of the best things about this amazing dish is that it’s meant to last and preserve the food, so you can make really big batches and serve it through 1-2 months whenever you have the occasion, that is only if your family resists the urge to have it all in one sitting! Prepared with different toasted seeds and spices, this amazing powder can be served in individual portions or as a big tower for a more traditional look. Moroccan Sellou is a traditional dish that consists in grounded seeds combined with a...
400 gr almonds
400 gr sesame seeds
350 gr plain flour
250 gr butter
200 gr icing sugar
1.5 tbsp powdered cinnamon
1 tsp aniseed
0.5 tsp ground cardamom
0.3 tsp salt
Keep cooking the same
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Blanch the almonds in boiling water and transfer to a kitchen cloth.
Remove the peel of the almonds.
Preheat the oven to 160ºC.
Prepare two baking sheets with paper and spread the flour and sesame seeds. Roast them for 30-40 minutes, or until lightly browned.
Heat the oil to 180ºC in a skillet and fry the almonds until golden brown, transfer to kitchen towels to remove excess grease.
In a small skillet, heat the butter to medium-high, wait until the solids start to separate and remove all the white parts you can with a spoon. You should end up with a clear yellow liquid, called ghee. Reserve.
Place fried almonds in a food processor and pulse until grainy. Transfer to a big container.
Place the sesame seeds in a food processor and pulse until grainy. Transfer to the same big container.
Add the flour, sugar, cinnamon, ground anise, ground cardamom and salt to that same container and mix with your hands until everything's well combined.
Add the melted butter and combine until your desired texture, some people prefer it stickier and others prefer it to be more like sand texture.
Serve with tea and some fried almonds.
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