Seffa Medfouna

Sweet steamed vermicelli hiding spiced meat.

Ingredients

• 500 g Vermicelli
• 800 g Chicken
• 2 Onions
• 1 tbsp Cinnamon
• 1 pinch Saffron
• 1 tbsp Ginger
• 6 tbsp Butter
• ½ cup Powdered sugar
• 1 cup Almonds
• ½ cup Raisins
• 2 tsp Salt
• 3 cups Water

Method

1. Cook the filling — Braise the chicken with onion, saffron, ginger and cinnamon until it falls apart, then shred it.
2. Steam the vermicelli — Steam it three separate times, fluffing with butter and a little salted water between each — this triple steaming is essential for lightness.
3. Build the mound — Spread half the vermicelli on a platter, hide the meat in the middle, and cover completely with the rest.
4. Shape — Press into a smooth cone.
5. Decorate — Draw lines of cinnamon and sugar down the sides.
6. Seffa is ready — Scatter fried almonds and raisins and serve — the hidden meat is the surprise.

More Morocco recipes

• Chicken Tagine
• Couscous with Vegetables
• Harira
• Chicken Pastilla
• Kefta Tagine
• Zaalouk