From Cooking at the Kasbah (Canada, UK), by Kitty Morse.
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.
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 tsp ground cinnamon
1/2 cup powdered sugar
1-1/4 cups whole blanched almonds, toasted
1 cup (about 6 ounces) unhulled sesame seeds, toasted
2 Tbsp aniseed, toasted
2 Tbsp honey
1/2 cup plus 2 Tbsp unsalted butter, melted
Powdered sugar for coating
1/2 cup slivered almonds, toasted, for
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
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
Selloh keep well for up to 2 weeks in an
airtight container in the refrigerator.
Yield: makes about 40 to 45 confections