Seffa can be prepared in both sweet and savory variations, and the basic process involves steaming the vermicelli or couscous and then adding flavorings and ingredients. Here’s how to make both types:
Sweet Seffa Recipe
Ingredients:
- 250 grams (about 9 oz) of vermicelli or couscous
- 4 tablespoons of butter
- 1/2 cup of powdered sugar (adjust to taste)
- 1-2 teaspoons of ground cinnamon
- 1/4 cup of toasted almonds or slivered almonds
- 1/4 cup of raisins or dried apricots (optional)
- Honey (optional, for extra sweetness)
Instructions:
- Prepare the Vermicelli/Couscous:
- For Vermicelli: Break the vermicelli into smaller pieces (if not pre-broken). Steam the vermicelli over a pot of simmering water or use a steamer basket for about 10-15 minutes, or until tender. Stir occasionally to ensure even cooking.
- For Couscous: Follow the package instructions for steaming, usually steaming the couscous over boiling water for about 10 minutes.
- Fluff and Mix:
- Once cooked, transfer the vermicelli or couscous to a large bowl. Fluff with a fork to separate the strands or grains.
- Stir in the butter while still warm, allowing it to melt and coat the vermicelli or couscous evenly.
- Add Sweet Ingredients:
- Sprinkle the powdered sugar and ground cinnamon over the vermicelli or couscous. Mix well to distribute evenly.
- If using, stir in the toasted almonds and raisins or dried apricots.
- Serve:
- Serve warm, drizzled with a bit of honey if desired. Garnish with additional almonds or cinnamon.
Savory Seffa Recipe
Ingredients:
- 250 grams (about 9 oz) of vermicelli or couscous
- 2 tablespoons of olive oil or butter
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 pound (450 grams) of chicken, lamb, or beef (cut into pieces)
- 1 teaspoon of ground cumin
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of paprika
- Salt and black pepper to taste
- 1-2 cups of broth (chicken, beef, or vegetable)
- 1/4 cup of chopped fresh cilantro or parsley
- Optional: 1/4 cup of raisins or chickpeas
Instructions:
- Prepare the Vermicelli/Couscous:
- For Vermicelli: Steam as described in the sweet version.
- For Couscous: Steam according to package instructions.
- Cook the Meat:
- Heat the olive oil or butter in a large pan over medium heat. Add the chopped onion and cook until softened and golden.
- Add the minced garlic and cook for another minute.
- Add the meat and cook until browned on all sides.
- Stir in the ground cumin, cinnamon, paprika, salt, and black pepper.
- Pour in the broth and bring to a simmer. Cover and cook for about 45 minutes (for chicken) to 1.5 hours (for lamb or beef), or until the meat is tender. Add more broth if necessary during cooking.
- If using, stir in the raisins or chickpeas during the last 10 minutes of cooking.
- Combine and Serve:
- Fluff the cooked vermicelli or couscous with a fork and transfer to a serving dish.
- Spoon the meat and sauce over the vermicelli or couscous.
- Garnish with chopped fresh cilantro or parsley.
Notes:
- Adjust the sweetness or spiciness according to your taste preference.
- Sweet seffa is often served as a dessert or special treat, while savory seffa makes a hearty main course.
These recipes reflect traditional Moroccan preparations, but you can modify them to suit your tastes or to incorporate other ingredients you enjoy.
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