Seffa Medfouna is a famous Moroccan dish which is comprised of a large dome of steamed couscous or tiny vermicelli noodles (chaariya) that is sweetened with raisins, butter and powdered sugar. When traveling to Morocco for a Cooking Vacation or to take a Moroccan Cooking Workshop Seffa Medfouna is one of the options that Moroccan travelers can learn to make. Seffa is made with fried almonds, cinnamon and powdered sugar as a garnish. Seffa Medfouna is often served before or after a meal. When making this typical Moroccan dish of Seffa Medfouna one can also choose to include saffron chicken, lamb or beef, which is concealed inside the mound of vermicelli noodles or couscous. Seffa Medfouna is a Moroccan favorite and also offered as an entree or after meal dish on a Morocco Tour in the Todra Gorgeregion of Southern Morocco.
10 Steps of the Preparation and Making of Seffa Medfouna in Morocco:
Step #1: Start by cooking the chicken, lamb or beef.
Step #2: Prepare the saffron chicken, which with Seffa Medfouna. No water should be added to the chicken during cooking as it forms a rich of its own. When cooking lamb or beef, however, using a little water is recommended.
Step #3: While the meat is cooking, steam the broken vermicelli noddles four or five times, or the couscous three times.
Step #4: Start by filling the base of a couscoussier halfway with salted water, and bring it to a boil. Once boiling, reduce the heat to medium-low, enough to keep the water simmering rapidly.
Step #5: Next, mix 3 tablespoons of oil into 2 lbs. (about 1 kg) of dry, broken vermicelli noodles. Be sure all the strands are coated with oil.
Step#6: Transfer the oiled vermicelli noodles to the steamer basket, and place atop the couscoussier. Allow to steam for at least 20 minutes, timing from when you see the steam rise from the vermicelli. Watch for the ends of the broken vermicelli to poke up.
NOTE: When using a couscoussier, be sure that no steam escapes from the joint where the steamer meets the base. If steam escapes, seal the joint. You can do this in one of several ways: Either wrap and tie a long piece of damp cloth over the joint, or tightly wrap a long piece of kitchen plastic film around the joint, or wrap and drape a long piece of kitchen plastic film onto the rim of the couscoussier, and then place the basket on top (this is my preferred method). Be sure to seal the joint if necessary each time you steam the vermicelli.
Step #7: Turn the vermicelli noodles out into a very large bowl. Break it apart, and mix in about 1 1/4 cups water. The vermicelli should absorb most of it.
Step #8: Put the vermicelli back into the steamer, and place it atop the couscoussier for the second steaming. Allow to steam again for 20 minutes, timing from when you see the steam rise through the vermicelli.
Step #9: Turn the vermicelli out into a large bowl, and break it apart. Stir 2 teaspoons of salt into 2 cups of water, and add this to the vermicelli, tossing to mix well.Put the vermicelli back into the steamer, and steam for a third time for 20 minutes. Again, time the steaming from when the steam rises from the vermicelli, and watch for the ends to poke up.
Step #10: Add raisins. Turn the steamed vermicelli out into your large bowl. Break it apart, and mix in 1 cup of soaked golden raisins and 1 cup of water.Transfer the vermicelli back into the steamer, and place atop the couscsoussier. Steam for a fourth time, again about 20 minutes, timing from when the steam rises through the vermicelli. Test the vermicelli. If you want it a little more tender, steam for a fifth time. The final making of Morocan Seffa Medfounda - For this final steaming of the vermicelli, add only enough water – up to a cup – to make it a little more tender. Place back into the steamer, and steam for the final time for another 20 minutes. It should now be ready to serve. To serve Seffa Medfouna, first sweeten the steamed couscous or steamed vermicelli. In a large bowl, gently mix 4 tablespoons soft unsalted butter and 1 cup powdered sugar (or to taste) with the couscous or vermicelli. Place about a third of the sweetened couscous or vermicelli on a large serving platter. Arrange the chicken or meat over this mound, and cover with the sauce. Mound the remaining couscous or vermicelli into a dome, fully concealing the chicken or meat. Decorate the dome with ground cinnamon, ground fried almonds and powdered sugar. This is usually done in alternating vertical lines. Serve the Seffa Medfouna with small bowls of cinnamon, powdered sugar and almonds on the side. Traditionally each guest eats from his own side of the plate, adding additional powdered sugar, cinnamon and almonds as desired.
Regardless of ones cooking skills Moroccan Seffa Medfouna is easy to make on a Moroccan Vacation that provides a cooking workshop or at home on your own.
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