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Moroccan slilou or sweet sfouf

Among the famous Moroccan recipes , which can be included in the traditional Moroccan sweets on various occasions, especially in the holy month of Ramadan, because it embodies the culture of an Arab Muslim country, especially at the iftar table, which is witnessing an important demand to buy them from food stores or specialized in selling Ramadan sweets.

It is undoubtedly that recipe wonder, rich in definition, sweet Moroccan Safouf or as it is called colloquially, Moroccan slilou or slilou, and different ways of preparation and decoration from one region to another, but it meets in one form and template distinguishes it from other popular recipes of Moroccan.

And to benefit: like the rest of the traditional Moroccan sweets, Moroccan women are watching over the good mastery of all stages, where women meet and participate in the preparation of a large amount, and sweet AL safuf or sweet slou among these sweets that need their cooperation a lot, because it is difficult to prepare, and because it lasts for a long time in the month of fasting, and in normal circumstances.

And in this video, which you will find a link at the bottom of the article, I will propose to you today , how to prepare sweet Moroccan asfuf or Moroccan slilou, for beginners in the field of cooking, without fatigue and no trouble, and easy ingredients available in every home.

Ingredients sweet or slilou:

• A kilo of roasted and roasted almonds. 
• Kilo of ginger or sesame. 
• 300 g of calcareous sugar. 
• Spoon and half a large wholesome bead. 
• Two tablespoons of cinnamon. 
• A pinch of salt. 
• A pinch of goose. 
• A pinch of free grab bead. 
• 2 kg of white flour. 
• One liter of olive oil. 

For garnish: depending on the choice, the original Zamzami honey can be added to the dough to increase the sweetness.

How to prepare the dough recipe:

In the name of God , let us begin with God's blessing.

First, we bring a large bowl to mix the ingredients, or you can use an electric mixer dish, if you want to use half the amount.

1. We proceed to put the predetermined amount of white flour in the oven to Brown a little, and after it has cooled, it is sifted and purified well in the center of a large pot.
2. Important note: of the amount of ginger used in the recipe, it was washed and purified well and browned in the oven, but the almonds leave it with their husks and browned as well in the oven.
3. We take the electric mixer, and we grind all these towels, from a kilo of roasted almonds in advance alone, as well as a kilo of reddish ginger, and proceed to grind a spoon and a half of the grain of the beneficial, and the grain of the free grab was ground with sugar Kalasi.
4. Add finely ground almonds, ground ginger, ground cinnamon, as well as a free-grip grain with calcareous sugar, a pinch of salt, and finally a pinch of coconut to increase the flavor. 

We mix the ingredients well using a hand, or an electric mixer if using half the amount, until the ingredients merge well.

• After we have stirred the elements well, add a little olive oil, and continue to massage the dough, until we finish that amount of olive oil, and notice a change in the color of the dough to Brown.
• note: you should not be too much oil or butter so as not to spoil the taste of the dough, and in order not to float the oil on top of the dough if left for a certain time.

The final form of asfuf:

After the completion of the integration of the ingredients among themselves, this is the final form of the Moroccan slou or safouf recipe, decorated with roasted almonds, and served as a healthy meal at iftar and Suhoor time, for its health benefits in supplying the body with energy during the fasting period, as you can watch the full video in my channel on the link, click on the image.

If you like the video, do not forget to share it with the family and in your communication sites to benefit, you can also visit my official YouTube channel for more videos in the field of Moroccan cooking and desserts, link my channel: zanouba_Tizi channel.