Sellou

— The Method

How it comes together.

1. Step 01

   Spread the flour on a sheet pan and toast it in a 350°F oven for 18 to 22 minutes, stirring once or twice, until it turns fragrant and evenly golden beige. At the same time, toast the sesame seeds in a dry skillet over medium-low heat until they smell nutty and begin to pop lightly, then set them aside to cool. Fry or roast the almonds until deeply golden, and if you are using peanuts, toast those as well. Let everything cool fully before grinding so the oils stay controlled and the mixture remains sandy instead of pasty.

2. Step 02

   Grind the almonds and peanuts to a fine meal, then grind most of the sesame seeds until powdery, leaving a small portion whole if you like extra texture. In a large bowl, combine the toasted flour, ground nuts, sesame, anise, cinnamon, fennel, mastic, salt, and powdered sugar, and whisk or rub the mixture together until it is completely even.

3. Step 03

   Pour in the melted butter and warm honey gradually, mixing with your hands after each addition so you can feel the texture develop. The mixture should hold a shape when pressed but still crumble softly when broken apart. Taste and adjust the sweetness or spice before shaping, because sellou should be balanced, nutty, and warmly aromatic rather than sugary. Press it into a platter, mound it loosely into a serving bowl, or shape it by hand into a dome depending on how you want to present it. Garnish with sesame seeds and whole almonds, then let it rest for at least 30 minutes so the flavors settle and the texture firms slightly. When it is right, the aroma should lead with toasted sesame and cinnamon, followed by the deep warmth of browned flour.