Photograph of the finished Sellou

Middle East · Bột hạt rang mật ong Sellou

Sellou

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 480 g
  • Photograph of Sliced almonds Sliced almonds 240 g
  • Photograph of Roasted sesame seeds Roasted sesame seeds 240 g
  • Photograph of Honey Honey 280 g
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Fennel seeds Fennel seeds 16 g
  • Photograph of Cinnamon powder Cinnamon powder 12 g
  • Photograph of Powdered sugar Powdered sugar 160 g

Method

  1. 1 Roast the flour in a dry pan for 25 minutes over low heat, stirring constantly, until the flour turns sandy brown and has a fragrant nutty aroma.
  2. 2 If the flour isn't roasted enough to be brown, sellou will have a raw flour taste and won't keep well.
  3. 3 Roast the almonds and grind them coarsely, roast the sesame seeds and grind half of them so that the mixture contains both whole nuts and powder.
  4. 4 Mix the roasted flour with the seeds, powdered sugar, cinnamon, and crushed cumin seeds, then sift through a fine sieve.
  5. 5 Pour in the melted butter and honey, mix by hand for 8 minutes, then press into a mound on a plate and let it sit for 2 hours until the mass sets.
Start cooking