Moroccan Cuisine: a recipe for Seffa Madfouna
Morocco World News
Taroudant- March 10, 2013
Seffa Medfouna is one of the most fanciful way to prepare pasta. Prepared with chicken, lamb or beef hidden within a dome of steamed vermicelli (Known in Morocco as chaariya or Seffa), the dish is very rich and extremely irresistible. With an appealing look, the vermicelli is sweetened with raisins, butter and powdered sugar and decorated fancifully with peeled and fried almonds, cinnamon and additional powdered sugar.
Seffa may be prepared only with tomato sauce without meat and served as a light dish for dinner. Most of Moroccan families prepare it either with meat, meat balls or chicken for night meals. However, Seffa Medfouna is a special dish served for special occasions and precisely for welcomed guests and family relatives, and as the first meal to serve before the principal dish.
1 chicken cut into pieces.
2 chopped onions.
1 tbsp chopped cilantro.
¼ cup oil.
1 tsp salt.
1 tsp ginger.
½ tsp black pepper.
½ tsp cinnamon.
Few saffron stamens.
½ tsp turmeric.
1 kg vermicelli noodles.
200g raisins soaked in water.
3 tbsp oil.
2 tbsp butter.
2 litter water.
100g almonds, grilled and crushed
Some ground cinnamon.
Some icing sugar.
Way of preparation:
In a couscous pot, put 2 litter of water and place it on the stove then heat in a medium fire.
In a large plate bowl, place the vermicelli noodles and sprinkle oil on them then put in the steamer.
Place the steamer on the couscous pot; and once you see steam rise from the vermicelli, steam for 15 minutes.
Remove the steamer and put the vermicelli in the plate.
Add 1 cup of salty water and rub with hands to remove any knots.
Put the vermicelli back into the steamer and steam again.
Steam the vermicelli for 4 or 5 times, each time it should steam for 15 to 20minutes.
In the fourth time, add soaked raisins to steam with vermicelli.
Clean the chicken and place it in a pot with onion and oil then simmer on a medium heat for 10 minutes.
Add cilantro, spices and enough water.
Cover the pot and cook for 40 minutes.
When the chicken is cooked, remove it from the pot and let sauce simmer for additional time until it is thick.
Remove bones from chicken and return it into the pot.
To serve Seffa:
Put seffa in a large bowl, add butter and some sugar and mix until butter is melted.
In a serving plate, put half of Seffa, add the chicken with sauce on the top.
Add the second half over the chicken sauce.
Decorate it with crushed almonds, cinnamon and icing sugar.
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