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The sfouf was previously used in small mountains sprinkled with sugar icing and sprinkled with fried almonds (as in the picture above). Today it is served rather in the form of small balls, a vehicle more conducive to limiting the addictive absorption of this delicacy.

Tribute today to festive delicacy for a sellou an organic version and a little more rustic. I used whole muscovado sugar rich in minerals instead of icing sugar, roasted almonds instead of frying them, and mixed sesame seeds with linseed saved from my baking adventures while choosing argan as a supplement to fat.

We must mix the seeds of flax and sesame as well as the almonds with the sugar: for that, you must have a powerful blender or a coffee grinder to grind everything correctly.

Gum arabic prevents the crystallization of sugar without forgetting its role as an emulsifier which allows the sfouf to keep longer and not to oxidize. For my part I'm the maternal adage: the rest of sfouf goes to the freezer!

For an untold number of people:

500g of baking flour (T65 in organic)

125 g of grilled organic sesame seeds (they are already sold in general)

125 g of organic flax seeds

250 of almonds with skin

100g of muscovado sugar

200g of honey

100g of butter

150ml of argan oil

Spices :

1 cc of green anise seeds (if not fennel)

1-star anise

1 tbsp ground cinnamon

About 1 cm of cinnamon stick

1 pinch of salt

1 pinch of freshly ground nutmeg

1 / c cc ground ginger

½ cc of gum arabic powder ( I order it in pharmacy)

Decoration / finishing:

Fried or grilled almonds, whole or crushed.
Melt butter with honey over very low heat (do not boil) and let cool.

Roast the flour until it is slightly blond: heat a skillet over medium heat, pour in the flour, and stir for 15 to 20 minutes. medium heat. Let cool and sieve to avoid lumps.
Grill the flax seeds, cinnamon stick, star anise, and anise seeds in a pan for 5 to 7 minutes. Let cool.

Meanwhile, bake the whole almonds at 350° f  for 12 to 15 minutes until crisp. Take out of the oven and let cool.

Mainly add sesame seeds to the coffee grinder. Pour the resulting powder into a large salad bowl.

Do the same with flax seeds, cinnamon sticks, star anise, and green anise seeds. And hop pour the spicy flax powder into the salad bowl.
Mix the almonds with the sugar very finely and you will understand: let them join their friends in the salad bowl fetish.

It is time to take care of the said salad bowl: first add the rest of the spices that is to say salt, nutmeg, cinnamon, and ginger ground as well as gum arabic. Mix it thoroughly.
Then add the honey and the melted butter as well as the argan oil and knead until the sellou soaks well of the fat. Your hands are your best tools for this otherwise relaxing operation.

Form then small balls that you will decorate with almonds whole or crushed (or nothing at all). But you can also eat this sweet delicacy with a spoon.
To consume naturally with the necessary moderation (ahum) and at room temperature. If you freeze the sfouf, let it come back to temperature before eating.

Take a look at these recipes:

basic pasta         couscous         pastries          tajine         nutrition

to know more about MOROCCAN SELLOU SFOUF  please visit:

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