5 nourishing Moroccan recipes: sellou, honey, nuts

In this article: honey, raisins, tiger nuts and sunflower seeds, their traditional uses in Morocco, how to use them and general precautions.

Honey (العسل)

Honey has long been part of the Moroccan table: at breakfast with bread and butter, and in pastries such as chebakia.

How to use: A small spoon at breakfast or in a warm drink. No honey or hive products for babies under 1 or anyone allergic to bee products.

Raisins (الزبيب)

Raisins top couscous tfaya, pastilla and sellou, and are eaten with nuts at celebrations.

How to use: As part of varied meals, in normal cooking amounts.

Tiger nuts (حب العزيز)

Tiger nuts are small sweet tubers eaten soaked as a snack or in sellou.

How to use: As part of varied meals, in normal cooking amounts.

Sunflower seeds (لب عباد الشمس)

Sunflower seeds ("zriaa") are a popular snack in Morocco.

How to use: As part of varied meals, in normal cooking amounts.

Simple ways to cook with honey

• On bread: a spoon on warm barley bread with a little olive oil or amlou.
• Start with a small amount and try honey in one recipe before making it a habit.
• At family gatherings, honey can be served with tea or a traditional breakfast.
• Write down the recipe and amount you like so you can repeat the same taste.

Honey in a daily routine

• A small spoon of honey at breakfast is enough to enjoy it.
• Keep it simple: one or two regular steps beat many irregular ones.
• Watch how your skin or hair responds and stop if any irritation appears.

General precautions

• Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
• Patch-test oils and skin products on a small area; avoid the eyes.
• Store cool and dry, out of reach of children.
• Moderation first; herbs do not replace a varied diet.

Note: general, traditional information only, not medical advice; it does not replace a doctor.