One Moroccan Dish, A Thousand Names

In Morocco, one dish unites the nation but divides it by name:

Fez — Ever heard someone call a dish something completely different than you know it in their city and wondered if we’re even talking about the same thing?

That’s exactly the case with Moroccan “sellou,” a sweet and nutty paste that goes by countless names depending on where you are in the country.

This iconic dish, made from roasted flour, nuts, sesame seeds, butter, and honey, is a must-have for special occasions and the traditional “kaskrout” (afternoon tea) spread.

Sellou is a dish that transcends regional boundaries in Morocco, but it’s far from uniform when it comes to what people call it.

Each city or region has its own name for this treat, adding a layer of cultural richness to an already beloved dish.

While most Moroccans know it as “sellou”, others recognize it by different names that reflect their local dialects and traditions.

For instance, in some parts of the country, it’s called “Sfouf”, a name that’s as popular as it is sweet.

Meanwhile, in other areas, you might hear it referred to as “Zmeta”, a term that’s deeply rooted in certain Moroccan communities.

Moving further into specific regions, names like “Takenta” and “Tkawet” emerge, showcasing the diverse ways this dish is perceived and celebrated.

In Amazigh-speaking regions, you might come across the name “Amlal Imimn”, which reflects the cultural and linguistic heritage of the area.

And then there’s the intriguing moniker “Trab Lehlou” (sweet sand), rumored to be used in certain rural parts of Morocco.

It’s easy to see how this name came about, given sellou’s sandy, crumbly texture before it’s packed into its paste form.

This diversity in naming isn’t just fascinating; it’s a testament to Morocco’s rich cultural tapestry.

It shows how one dish can be embraced and adapted in countless ways, becoming a symbol of shared heritage while retaining local uniqueness.

So, what do you call sellou in your region? Whether it’s Sfouf, Zmeta, Takenta, or something else entirely, one thing’s for sure: sellou is a dish that unites Moroccans through its flavor, even if its name divides them.