Aug 17, 2018 Selloh

Selloh, a sweetened blend of toasted flour, ground sesame seeds, and ground almonds, is reputed for its fortifying quality. For this reason, it is given to mothers after childbirth. It is also a popular midnight snack during the holy month of Ramadan. Moroccan cooks traditionally present selloh mounded on a platter. I prefer to serve them in the shape of truffles, set in individual fluted paper cups.

Ingredients:

Instructions:

Toasting Nuts:

To toast on top of the stove: Put the nuts in a dry nonstick skillet over medium-high heat. Shake the pan back and forth, or stir with a wooden spoon, watching carefully until the nuts turn a light brown, 2 to 3 minutes. Remove the nuts from the pan and let cool.

To toast in the oven: Preheat the oven to 375°F (80°C). Place the nuts on a baking sheet in a thin layer. Bake, stirring once or twice, until the nuts turn a light brown, about 5 to 8 minutes.

Toasting Seeds: Pick over the seeds to remove any impurities. Heat a cast-iron or nonstick skillet over medium heat and toast the seeds, stirring constantly, until they begin to emit a more intense aroma. Set aside to cool. For a large amount of seeds, toast in the oven as for nuts, above.

In a large cast-iron skillet over medium-high heat, toast the all-purpose and whole-wheat flours together in batches, stirring frequently, until they emit a pleasant toasted aroma and turn lightly golden, 10 to 12 minutes. Transfer to a large bowl. Stir in the cinnamon and the sugar. Set aside.

In a food processor, finely grind the almonds, sesame seeds, and aniseed. Add to the flour mixture. Stir in the honey and butter. Mix well with your hands.

Roll 2 tsp of the mixture between your palms to make balls 1 to 1-1/4 inches in diameter. Roll them in powdered sugar and set them in fluted paper cups. Garnish each with a slivered almond and serve.

Selloh keep well for up to 2 weeks in an airtight container in the refrigerator.

Written by Top-Best.com