Traditional Meals of Morocco - Ramadan sweets and cookies – with detailed recipes Part 1
Traditional Meals of Morocco
Ramadan sweets and cookies – with detailed recipes
Part 1
The Sellou
I ’ve started with the representing of various traditional meals of Morocco
which are cooked especially during the Ramadan period, thanks to their
qualities, for being copious, full of vitamins, minerals and being fulfilling.
Now, I’d like to continue this series by concentrating specifically on the
sweets which are cooked and consumed, especially during the Ramadan period. I’ve
decided to share the full recipes and making methods of these cookies from this
point on and will carry on with the representing of the most popular Moroccan
sweets in multiple blog posts.
As an addition I will soon release the Part 2 and Part 3 of my Morocco’s
herbs and spices making a special edition only about the watious waters used in
Moroccan cuisine.
But now, let’s see some of the sweets which are mostly associated with the
Ramadan season.
Moroccan Sellou or Zmita
I ought to start with this sweet because this is one of the sweets mostly
associated with the Ramadan season, they are also especially popular to be made
for the Eid celebration, which means the official end of Ramadan and is indeed
a huge celebration all across the Islamic world. Sellou is exceptionally rich
in taste, packed with sugar, honey and almonds – which gives it its nutritious
qualities, otherwise you can count on this being sweeter than sweet. This time
around, I will introduce you to the traditional recipe over here, but the
dosing of sugar is eventually up to your own personal taste.
Ingredients:
1 kg white flour
500g almond
500g toasted sesame
2tbsp anis
2tbsp fennel seeds
1tbsp cinnamon powder
200g iced sugar
¼ tsp salt
1/2 cup of honey
200g of butter
1 cup vegetable oil
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Preparation:
- Start up with putting the flour in a
heat-resistant pan, spread it out as much as you can and heat it in the
oven on a mid-light temperature, slowly until its colour becomes light
brown.
- Divide the sesame into two parts – 150 g and 350 g and blend the bigger quantity in a blender
Attention: you either buy pre-toasted sesame seeds, or if
you buy raw sesame seeds you need to wash them well, dry them out then toast
them in an oven on 200 C ( 400F) for 15-20 mins.
- Blanche the almonds ( click here to learn how
to do this quick and easy)
- But them in a pan and fry them on just a hint
of oil then divide them, take out one cup then ground the rest making sure
they remain nubbly.
- Put the anise and fennel seeds together in a
pan and fry them slightly then ground them
- Put the butter and oil together and heat
them, until they are blended together then let this cool down to being
only warm
- Get a big bowl, put all the fried seeds and the
sugar inside –except for the cup of almonds - and mix them properly then
continue mixing while adding the warmed up mix of butter and oil little by
little until the whole becomes one mass and then proceed to add the honey
too.
- Your Zmita is ready to serve! Before serving
decorate it with the fried almonds and serve it with a tasteful mint tea!
Click here to learn more about Mint tea.
Click here
for a step by step guide as to how to prepare the dough.
Hope you find this recipe relatively easy to make. It's definitely a great addition to any meals if you want to spice up your cooking habits.
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