Difference between revisions of "Selloh"
RealRecipes (talk | contribs) m (Text replace - "Category:Snacks Recipes" to "Category:Snack Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 16: | Line 16: | ||
* ½ cup [[slivered almond]]s, toasted, for garnish | * ½ cup [[slivered almond]]s, toasted, for garnish | ||
| − | == | + | == Procedures == |
# Put a large pan over medium-high heat and toast both of the flours together in batches. | # Put a large pan over medium-high heat and toast both of the flours together in batches. | ||
# You have to stir this frequently to prevent danage to the [[flour]]. | # You have to stir this frequently to prevent danage to the [[flour]]. | ||
Latest revision as of 06:42, 14 July 2012
Description
This snack is often served during Ramadan in Morroco, but their nutritious goodness make them a healthy snack every time.
- This makes about 40.
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar
- 1¼ cups whole blanched almonds, toasted
- 1 cup unhulled sesame seeds, toasted
- 2 tablespoons aniseed, toasted
- 2 tablespoons honey
- ½ cup plus 2 tablespoons unsalted butter, melted
- ½ cup slivered almonds, toasted, for garnish
Procedures
- Put a large pan over medium-high heat and toast both of the flours together in batches.
- You have to stir this frequently to prevent danage to the flour.
- Do this for about 10 minutes with each batch until it turns lightly golden.
- Then, put it in a large bowl with the cinnamon and the sugar.
- Stir vigorously.
- Blend the almonds, sesame seeds, and aniseed for a few minutes, in a blender, until they are fine and then add them to the flour mixture before stirring in the honey and butter.
- At this point, mix it with your hands to get the correct texture.
- Do that for 5 to 10 minutes.
- Roll a small ball of the mixture between your palms.
- Coat them in powdered sugar to finish them off.
