MOROCCAN SEFFA MEDFOUNA RECIPE

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Seffa Medfouna is a famous Moroccan dish. 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 Medfouna is made with crushed or fried almonds, cinnamon, raisins, fine vermicelli noodles and powdered sugar. Seffa Medfouna is typically served in Morocco before a meal. This light and tasty dish of Seffa Medfouna can also be made with beldi chicken, lamb or beef. When served with meat this traditional Moroccan dish can be used as a meal. Seffa Medfouna is made slightly different in each region of Morocco and its ingredients vary also by season.

Seffa Medfouna is a Moroccan favorite with some of the best found at Ines Guest House located in Tingerhir not far from the mouth of the Todra Gorge region of Southern Morocco.

Ingredients To Make Seffa Medfouna:
– 1 kg of fine vermicelli noodles
– 1/2 Moroccan cooking oil
– salt to taste
– water
– 150g of raisins
– 2 table spoons of butter
– 100g pouched, friend or crushed almonds
– powdered sugar
– cinnamon

How To Make Seffa Medfouna:

Step #1:  Boil 2 litres of water, with lemon juice, added into a large saucepan.

Step #2: Place fine vermicelli noodles into flat and large plate, with oil. Transfer them into a couscous steamer and cooking over moderate heat for approximately 20 minutes.

Step #3: Remove steamer and place the fine vermicelli noddles into a large place. Spray with 1 glass of salted water, mix well and run hands through to remove any knots that were created. For the second time, place the vermicelli noodles into a steamer. Repeat until the vermicelli noodles are completely cooked.

Step #4: Clean and rinse raisins. Add raisins to vermicelli prior to last steaming and cooking step.

Step #5: Place vermicelli into a flat large, round dish. Add two table spoons of butter, let it melt and mix.

Step 6: Scatter crushed or fried almonds, cinnamon and powered sugar on top of dish.

Moroccan Seffa Medfouna is easy to make and can be learned at a cooking workshop on a  Moroccan Vacation or  at home on your own.

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