Sellou - energy paste
- 250g plain flour
- 150g unhulled sesame seeds
- 100g blanched almonds
- 1/4 cup bland vegetable oil
- 1 tbsp aniseed
- 1/2 tsp mastic grains*
- 1 tsp sugar
- 1 tsp ground cinnamon
- 200g butter
- 1/2 cup honey
- 2-3 tbsp icing sugar
This is especially true during the holy month of Ramadan when this meal is not taken first thing in the morning, but in the evening, literally to break the fast that Muslims observe each day from sunrise to sunset.
Tables are set with dried fruits, breakfast crepes, such as beghrir, breads and special pastries, a calorie-and-vitamin-packed mixture called sellou, fruit juices, milk and bottomless pots of mint tea. Soups are always on the menu and range from the complex harira, to simple grain-based porridges flavoured with oil, milk and herbs.
Method
Cook the flour in a saucepan, stirring continuously until it turns a mid-brown colour. Remove from the heat and transfer to a bowl.
Wipe out the pan and toast the sesame seeds until lightly coloured. Fry the the almonds in the vegetable oil stirring continuously until they are pale gold. Drain and reserve a few almonds for garnish
In a mortar, grind to a powder the aniseed, mastic and sugar, then combine with the cooked flour and the cinnamon. Grind the sesame seeds and fried almonds in the mortar, or by using the pulse action of your food processor. Add to the flour mixture. Heat the butter and honey in a small saucepan until the butter is melted and the two are well combined and add to the dry ingredients, stirring to combine and adding as much of the almond cooking oil as is necessary to form a loose paste.
Mound the mixture in a pyramid on a plate. Dust with the icing sugar and decorate with the reserved almonds.
Eat with teaspoons and serve with mint tea. Serves 8-10
*Mastic is slightly aniseed and available at Mediterranean and Middle-Eastern food stores.
