Moroccan · dessert
Sellou (Sfouf)
Sellou (Sfouf) reads sweetness 7.2, floral 5.0 and richness 4.6 on Palate's 0–10 flavor X-ray — a Moroccan dessert, about 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.7 / 10
- Sweet & Fruity — 7.5 / 10
- Sour & Bright — 0.4 / 10
- Bitter & Earthy — 1.5 / 10
- Rich & Fat — 5.9 / 10
- Aromatic & Spice — 5.4 / 10
The measured notes (of 18)
Sweetness 7.2 · Floral 5.0 · Richness 4.6 · Nutty 4.4 · Warm Spice 3.5 · Funk & Ferment 3.2 · Salinity 3.0 · Herbaceous 1.7 · Earthy 1.4 · Umami 1.3 · Bitterness 1.1 · Fruity 0.8
What's in it (10)
- 3 cups all-purpose flour
- 1 cup sesame seeds
- 1 cup blanched almonds
- 2 tbsp anise seeds
- 1/2 cup honey
- 1/2 cup smen, melted
- 1 cup powdered sugar
- 1 tsp cinnamon
- 1 tbsp fennel seeds
- 1/4 tsp salt
Time & effort: about 30 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 409.6 kcal, 10.7 g protein, 19.3 g fat, 53.6 g carbs
Dietary: Vegetarian — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Toast the flour in a dry pan until nutty and golden, then separately toast the sesame seeds and fry the almonds until golden.
- Grind the sesame seeds and almonds to a fine powder and toast the anise and fennel.
- Combine all dry ingredients with powdered sugar and cinnamon, then work in melted butter and enough honey to bind the mixture.
- Pack into a mold or shape by hand and store at room temperature.
Dishes with a similar flavor shape
- Loukoumades (Honey Puffs) — Greek
- Dabo (Ethiopian Celebration Bread) — Ethiopian
- Cape Malay Koesisters — South African · Cape Malay
- Paprenjak (Honey and Black Pepper Biscuits) — Croatian
- Cornmeal Porridge — Jamaican
Keep reading: what sweetness, floral, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.