I finally got around to searching for the recipe to this amazing almond and honey energy paste that they eat for breakfast during Ramadan in Morocco. It started niggling at me a few months ago, but the truth was I couldn’t even remember the name of it. I soon found results coming up that were pointing to a treat called Sellou. Soon I was on youtube watching this video by cookingwithalia.com:
Many years ago I lived with a Moroccan family in Rabat. The family had a son and daughter who were around my age. The daughter was wiry, smart and a black belt in taekwondo. The son was refusing to follow the Ramadan fast as he was as skinny as a rake and in the middle of intense exams at his school which are highly competitive. The mother was possessive and passionate, an amazing cook, the father was rarely seen but seemed a very quiet mild-mannered fellow.
Sellou is eaten before the sun rises during Ramadan and is power-packed with energy to get you through a long day of fasting. Each family has their own recipe and whenever I asked for it they would always wave me off, saying that it was so easy just almonds, roasted flour, sesame and honey so I never bothered to write it down. Perhaps this was just their way of keeping their household sellou recipe their own special secret.
Crispy Salmon and Avocado Spring Rolls My mother taught me how to make cha gios when I was young. She learned how to make them when she was working as a linguist in Vietnam during the war. It was our favorite food as kids and whenever we came home from boarding school for Christmas or summer ho ...
An Introduction to Myanmar Cuisine by Ma Thanegi I had a great opportunity to meet Ma Thanegi, the amazing lady who authored this book, while in Myanmar (Burma). She is full of the spirit of adventure and has had some amazing experiences in her travels that she shares with vibrant energy. S ...
This recipe was found in an old out of print community recipe collection. Very delicious and creamy, it is a variation on creme brulee and was served at the Hotel St. Regis in New York by Chef Paul Moreau. Serves 4-6 4 c milk
1 t vanilla extract
½ c semolina
3 egg yolks
½ c sugar
 ...
1 pound beets
honey
1 inch ginger root
almonds or hazelnuts, sliced Method:
Wash, peel and cut beets into ½ inch slices. Cook and drain.
Add one cup of honey for each cup of beets and cook until thick. Flavor with ginger root and serve cold with nuts. ...
Tvorozhniki a Russian treat. This recipe was discovered in an out of print community cook book and can be eaten for breakfast or afternoon tea.
Serves 4-6 1 pound cottage cheese or quark
1 T lemon juice
2 T sour cream
2 eggs, well beaten
½ t grated lemon rind
3 T almond flour Method:
C ...
3 c dried prunes
1 c pearl barley
1 c raisins
2 sticks cinnamon
brown sugar
cornstarch or arrowroot
1 t cut lemon peel
1 ½ T lemon juice Method:
Cover prunes with cold water and let stand overnight. Wash pearl barley, cover with cold water and stand overnight. Add raisins to ...
Green Shchi a summer soup in Russia, packed full of vitamins and nutrients. 1 pound sorrel
1 ½ T butter
1 pound spinach
6 c stock
1 T flour
½ c sour cream
salt and pepper Method:
Pick over and wash sorrel, shake off water; chop fine. Saute in ½ T butter. Mash through colander. ...
2 hard boiled eggs
½ c smetana (sour cream)
¼ t salt
pepper Method:
Rub the eggs through a sieve and mix with sour cream. Add salt and pepper. If a thinner dressing is desired, add a little cream. ...
½ c shelled walnuts
1 clove garlic
½ c vinegar
½ c chopped green onions
2 T chopped parsley
pinch cayenne
salt Method:
Crush walnuts and garlic together. Add salt, pepper and onions. Mix with vinegar and parsley. Serve with fish, poultry or vegetables. ...
