How to make Sellou or Sfouf

Sellou (or as some Moroccans sfouf call it) is a Moroccan raw sweet that I look forward to every Ramadan. I tasted before when my mother-in-law has prepared for the birth of my first child, and I was surprised to find his nutty flavor, buttery strangely addicting. Rich enough, only a small amount leaves the taste buds satisfied.

With Ramadan just a week away, many Moroccans are gearing up to prepare for the Commons one month of this package. There is a considerable preparatory work involved-sesame seeds should be washed, picked through and toasty; must be blanched almonds, skinned and deep-fried; oven browned flour and sifted; anise seeds collected through and Earth. How to make Sellou shows how to do it. This could come in handy if you've never seen sellou facts, or if this is your first time you are trying to go it alone. Although labor-intensive, making your sellou will be far superior than what is sold by vendors Moroccans.

Photo Christine Benlafquih