A typical Moroccan dish known as Moroccan seffa medfauna consists of fried vermicelli pasta that is seasoned with butter, powdered sugar, cinnamon, and orange blossom juice. Typically, raisins and ground almonds are used as the pasta’s garnish. Popular in Morocco, seffa medfauna is frequently served at weddings, Eid al-Fitr festivals, and other important events.
Here is step-by-step instructions:
Ingredients To Make Seffa Medfouna:
- 1 kg of fine vermicelli noodles
- 1/2 Moroccan cooking oil
- 100g pouched, crushed almonds
- Powdered sugar
- Salt to taste
- 2 table spoons of butter
- 150g of raisins
- First, start by boiling water with lemon juice in a big saucepan.
- Arrange fine vermicelli noodles on a broad, flat plate and add oil. Put them in a couscous steamer and cook for around 30 minutes at a medium heat.
- Take the steamer out and spread out the small vermicelli noodles. Spray with one glass of salted water, stir thoroughly, and then run your hands through to untangle any knots. Once more, add the vermicelli noodles to the steamer. Continue until the vermicelli noodles are cooked through.
- Clean and rinse the raisins in step four. Before finishing the final steaming and cooking, add raisins to the vermicelli.
- Fill a flat, sizable, round plate with vermicelli. Stir in two tablespoons of butter after letting it melt.
- Sprinkle cinnamon, sugar, and fried or crumbled almonds on top of the dish.
Bon appetit !