Seffa Medfouna Recipe - Vermicelli or Couscous with Chicken, Lamb or Beef
"Seffa Medfouna is a famous Moroccan dish which features saffron chicken, lamb or beef hidden within a dome of steamed couscous or broken vermicelli (chaariya). The couscous or vermicelli is sweetened with raisins, butter and powdered sugar and decorated with ground fried almonds, cinnamon and additional powdered sugar. Seffa may be prepared without the meat and served as a follow-up course to a main dish. Both are popular on holidays or when entertaining. How to Make Seffa Medfouna shows how to steam vermicelli. If making this dish with couscous, see How to Steam Couscous. Also see How to Fry Almonds. Serves 6...."
INGREDIENTS
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----- For Preparing the Seffa -----
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2 lbs. (about 1 kg) dry broken vermicelli or couscous
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3 tablespoons vegetable or olive oil
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2 teaspoons salt
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1 cup golden raisins, soaked in water for 20 minutes
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4 tablespoons butter
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1 cup powdered sugar, or to taste
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----- For Cooking the Saffron Chicken or Meat -----
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1 whole chicken, cut into pieces (or 2 lbs. - about 1 kg - cubed lamb or beef)
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2 large sweet onions, chopped medium
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1 tablespoon ground ginger
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1 teaspoon white pepper
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1/2 teaspoon black pepper
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2 sticks of cinnamon
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1 teaspoon saffron threads, crumbled
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1 teaspoon turmeric
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1 1/2 to 2 teaspoons salt
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4 tablespoons butter
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1/4 cup olive oil
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1/4 cup chopped fresh cilantro
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----- For Decorating the Seffa -----
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1/2 to 1 cup almonds (blanched, fried and ground)
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1 cup powdered sugar
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2 tablespoons ground cinnamon
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