Sellou (Moroccan Sesame & Almond Paste)
A rich, dense Moroccan paste of toasted flour, sesame seeds, and almonds bound with ghee—traditionally served for celebrations and special occasions. This nutrient-dense confection is naturally vegetarian and stores beautifully for weeks.
- Total time
- 30 min
- Servings
- 12
- Calories
- 520
- Protein
- 14g
Ingredients
- 2 cups all-purpose flour
- 1.5 cups whole raw almonds
- 1.5 cups raw sesame seeds
- 1 cup ghee (or clarified butter)
- ½ cup unsalted roasted peanuts (optional)
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
Instructions
- 1
Set a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium heat. Let it warm for 1 minute. Add 2 cups of all-purpose flour and stir constantly with a wooden spoon, breaking up any clumps. Watch for the flour to gradually change from pale to golden to light brown—you should smell a warm, nutty aroma. This takes about 8-10 minutes total. The flour should resemble fine sand and smell toasty but not burnt. When it reaches a light chestnut color and smells deeply nutty, transfer it to a large mixing bowl.
- 2
Without washing the skillet, return it to medium heat. Add 1.5 cups of whole raw almonds and toast them, stirring frequently with a wooden spoon, until they become fragrant and turn a shade darker—about 5-7 minutes. Listen for a gentle crackling sound and smell for a rich, roasted almond aroma. When golden-brown, immediately transfer to a food processor and pulse until you have a coarse, chunky powder (do not over-process into a butter). Add this to the bowl with the toasted flour.
- 3
In the same skillet over medium heat, toast 1.5 cups of raw sesame seeds, stirring constantly with the wooden spoon for about 5 minutes. They should become golden, smell nutty, and begin to pop slightly in the pan. Pour them into the mixing bowl with the flour and almonds. If using 0.5 cup of unsalted roasted peanuts, pulse them in the food processor until chunky and add them now.
- 4
Add 0.5 teaspoon of ground ginger, 0.5 teaspoon of ground cinnamon, and 0.25 teaspoon of sea salt to the bowl. Stir everything together with a wooden spoon until the spices are evenly distributed throughout the dry ingredients.
- 5
Pour 1 cup of ghee (or clarified butter) into the bowl in three additions, stirring thoroughly after each pour with the wooden spoon. The mixture will gradually transform from crumbly to paste-like and will hold together when pressed. You should hear the soft squelch of the ghee binding the nuts and flour into a cohesive paste. The finished sellou should look like wet sand and smell rich, nutty, and deeply aromatic.
- 6
Line a 9-inch round cake pan or springform pan with parchment paper. Press the sellou firmly into the pan using the back of a spoon or your hands (you can lightly wet your hands to prevent sticking). Smooth the top. Cover loosely with plastic wrap and let it set at room temperature for at least 1 hour, or refrigerate for 30 minutes until firm.
- 7
Run a thin knife around the edges and invert the pan onto a serving plate. Peel away the parchment. The sellou can be served in a mound and eaten with a spoon, or sliced into wedges. Dust the top with a pinch of cinnamon if desired. Store in an airtight container at room temperature for up to 3 weeks, or refrigerate for longer shelf life.
Tools you’ll need
- large heavy-bottomed skillet (cast iron or stainless steel)
- wooden spoon
- large mixing bowl
- food processor
- 9-inch round cake pan or springform pan
- parchment paper
- thin knife
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