🍝 Seffa with Vermicelli (Seffa Medfouna)

Seffa is one of Morocco’s most beloved traditional dishes, made with delicate steamed vermicelli, butter, powdered sugar, cinnamon, and toasted almonds. It can be served sweet on its own or prepared with a savory filling such as chicken.

🧂 Ingredients

For the Vermicelli

• 500 g Moroccan vermicelli (chaariya)
• 2–3 tablespoons vegetable oil
• 50 g butter
• Salt
• Water for steaming

For Serving

• 3–4 tablespoons powdered sugar
• 1 teaspoon cinnamon
• 100 g toasted almonds, crushed
• Raisins (optional)

👩‍🍳 Preparation

1. Prepare the Vermicelli

Place the vermicelli in a large bowl and mix it gently with vegetable oil. This helps prevent the strands from sticking together.

2. First Steaming

Place the vermicelli in the couscoussier and steam for about 15–20 minutes.

Remove it and place it in a large bowl. Separate the strands gently with a fork and sprinkle with a little water.

3. Steam Again

Return the vermicelli to the couscoussier and steam for another 15–20 minutes.

Remove it, separate the grains again, and lightly moisten if necessary.

4. Final Steaming

Steam the vermicelli one last time until it becomes tender and fluffy.

Add the butter while it is still hot and mix gently.

5. Sweeten and Decorate

Transfer the seffa to a serving dish and shape it into a beautiful mound.

Decorate generously with powdered sugar, cinnamon, and toasted almonds. Add raisins if desired.

🇲🇦 Serving

Serve Seffa warm, traditionally with Moroccan mint tea. The combination of fluffy vermicelli, sweet powdered sugar, cinnamon, and crunchy almonds makes this dish truly special.