{"id":133462,"date":"2026-02-11T23:39:38","date_gmt":"2026-02-11T23:39:38","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=133462"},"modified":"2026-02-11T23:39:39","modified_gmt":"2026-02-11T23:39:39","slug":"sellou-sfouf-without-flour-or-added-fat","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-sellou-sfouf-without-flour-or-added-fat.html","title":{"rendered":"Sellou (Sfouf) Without Flour or Added Fat"},"content":{"rendered":"\n

Sellou or sfouf is a toasty Moroccan energy treat made from oats, almonds and sesame.<\/p>\n\n\n\n

This flour-free, no-butter version relies on natural nut oils for a rich, spoonable paste, perfect for Ramadan snacks or tea time today.<\/p>\n\n\n

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\"Sellou
Sellou sans farine sans gras (au thermomix)<\/figcaption><\/figure>\n<\/div>\n\n\n

Flourless, No-Added-Fat Sellou (Sfouf): A Nourishing Moroccan Classic<\/h2>\n\n\n\n

Sellou, also known as sfouf or slilou, is one of Morocco\u2019s most cherished traditional treats.<\/p>\n\n\n\n

Deeply rooted in family customs, it\u2019s made from carefully toasted grains and seeds, generous nuts, and fragrant spices, all finely ground into a rich, aromatic mixture.<\/p>\n\n\n\n

Often served with mint tea, it holds a special place during Ramadan<\/a> and at major family celebrations such as weddings and births.<\/p>\n\n\n\n

Beyond its festive role, sellou is valued for its energy-dense, satisfying nature, just a small spoonful goes a long way.<\/p>\n\n\n\n

What makes sellou especially intriguing is that there isn\u2019t one definitive recipe. Every household has its own proportions, spice balance, and preferred texture.<\/p>\n\n\n\n

Some versions are smoother and compact; others retain a slight crunch for contrast.<\/p>\n\n\n\n

In this variation, the texture forms naturally, much like praline or nut butter. The almonds and sesame seeds are blended until they release their own oils, creating a cohesive, spoonable paste without the need for added butter or oil.<\/p>\n\n\n\n

A powerful machine like the Thermomix speeds up the process and ensures a smoother finish, but a standard food processor can achieve similar results with patience and short blending intervals to prevent overheating.<\/p>\n\n\n\n

The first time I tasted sellou, I was reminded of bsissa from eastern Algeria. That initial confusion led me to explore the differences more closely.<\/p>\n\n\n\n

Over time, I realized that although both preparations share toasted grains and nuts, each reflects distinct culinary traditions.<\/p>\n\n\n\n

Sellou, with its layered aromas and naturally rich texture, holds a unique and respected place in Maghrebi cuisine, both comforting and celebratory at once.<\/p>\n\n\n

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\"Cuill\u00e8re
Thermomix Sellou<\/figcaption><\/figure>\n<\/div>\n\n\n

Sellou Ingredient List for Authentic Flavor and Perfect Texture<\/h2>\n\n\n\n
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  • 250 g rolled oats<\/strong>: the cereal base; lightly toasted it gives depth and warmth without heaviness.<\/li>\n\n\n\n
  • 250 g toasted almonds<\/strong>: richness + the key source of natural oils that help the mixture bind.<\/li>\n\n\n\n
  • 250 g toasted sesame seeds<\/strong>: the signature nutty aroma and more natural oil for a cohesive paste.<\/li>\n\n\n\n
  • A small amount of gum arabic (meska)<\/strong>: optional; helps the mixture hold together and keeps texture stable over time.<\/li>\n\n\n\n
  • 1 tbsp cinnamon stick pieces<\/strong>: softer, fresher aroma than pre-ground cinnamon once blended.<\/li>\n\n\n\n
  • 1\u00bd tbsp fennel seeds<\/strong>: a gentle anise note that gives sellou its characteristic perfume.<\/li>\n\n\n\n
  • 30 g demerara sugar<\/strong>: caramel notes and a slight texture, depending on how finely you blend.<\/li>\n\n\n\n
  • 130 g soft brown sugar<\/strong>: sweetness plus a rounder, deeper flavour.<\/li>\n<\/ul>\n\n\n\n
    \"Ingr\u00e9dients<\/figure>\n\n\n\n

    Recipe instructions in the Thermomix<\/h2>\n\n\n\n
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    1. hand Mix the rolled oats<\/strong> with the soft brown sugar<\/strong>, spread on a tray, and toast in the oven. Watch closely<\/strong>, it can burn quickly.<\/li>\n\n\n\n
    2. Add gum arabic<\/strong>, demerara sugar<\/strong>, and fennel seeds<\/strong> to the Thermomix bowl, then blend 20 sec \/ speed 10<\/strong>.<\/li>\n\n\n\n
    3. Add the almonds<\/strong> and sesame seeds<\/strong>, then blend 5 sec \/ speed 7<\/strong> to get a coarse crumble.<\/li>\n\n\n\n
    4. Scoop out 3-4 ladles<\/strong> of this coarse mix and set aside.<\/li>\n\n\n\n
    5. Blend what remains several times at speed 10<\/strong>, scraping down the bowl each time, until it starts to look like a nut-praline paste<\/strong>.<\/li>\n\n\n\n
    6. Add the toasted oats (fully cooled)<\/strong>.<\/li>\n\n\n\n
    7. Blend again at speed 10 in short bursts<\/strong>, scraping between bursts, until the mixture releases oil<\/strong> and starts to bind nicely.<\/li>\n\n\n\n
    8. Add back the reserved coarse almond\u2013sesame mix.<\/li>\n\n\n\n
    9. Mix speed 3 \/ reverse<\/strong> to combine without over-grinding.<\/li>\n\n\n\n
    10. Store in an airtight container<\/strong> in a cupboard for 2 months or more<\/strong>.<\/li>\n<\/ol>\n\n\n\n
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