Seffa Medfouna Recipe – Broken Vermicelli or Couscous with Chicken, Lamb or Beef

Seffa Medfouna is a traditional Moroccan dish often served during special occasions like Ramadan, weddings, or family gatherings. It’s a savory-sweet dish made with steamed broken vermicelli or couscous, topped with a flavorful meat (chicken, lamb, or beef), and finished with a sprinkle of cinnamon, powdered sugar, and almonds. The combination of flavors and textures makes it a unique and beloved dish in Moroccan cuisine.

Ingredients

For the Meat and Sauce:

• 1 whole chicken (or 500g lamb or beef, cut into chunks)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp cumin
• Salt and pepper to taste
• 2-3 cups water or chicken broth
• 1 tbsp butter (optional)
• 1/2 cup almonds, toasted and sliced (for garnish)

For the Seffa (Vermicelli or Couscous):

• 1 1/2 cups broken vermicelli or couscous
• 2 tbsp butter
• 1/2 cup powdered sugar
• 1 tsp ground cinnamon

Instructions

1. Prepare the Meat and Sauce

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened (about 5 minutes).
2. Add the chicken or meat (lamb or beef) to the pot. Brown the meat on all sides for 5-7 minutes.
3. Add cinnamon, ginger, turmeric, cumin, salt, and pepper, and stir to coat the meat with the spices.
4. Add enough water or chicken broth to cover the meat. Bring to a boil, then reduce heat to low and let simmer for 1-1.5 hours, or until the meat is tender and cooked through.
5. Once the meat is cooked, remove it from the pot and set aside. If using chicken, you can shred the meat. Optionally, add butter to the sauce for extra richness.

2. Prepare the Seffa (Vermicelli or Couscous)

1. If using broken vermicelli, cook it in boiling salted water according to the package instructions, then drain. If using couscous, steam it or prepare it as per your preferred method.
2. Once the vermicelli or couscous is cooked, fluff it with a fork to separate the strands.
3. Add 2 tablespoons of butter to the cooked vermicelli or couscous and stir until fully incorporated. Set aside.

3. Assemble the Seffa Medfouna

1. Place the cooked vermicelli or couscous in a large serving dish, forming a mound in the center.
2. Place the cooked meat on top of the vermicelli or couscous. Pour some of the sauce over the meat and the grains to moisten it.
3. Sprinkle the dish with powdered sugar and ground cinnamon, creating a sweet contrast with the savory meat.
4. Garnish with toasted almonds for added texture and flavor.

4. Serve

1. Serve Seffa Medfouna hot as a main dish during special occasions. It can be enjoyed with a side of vegetables or a simple salad.

Serving Tips

• Sweet and Savory: The combination of savory meat with the sweetness of cinnamon and sugar is what makes Seffa Medfouna unique.
• Variations: You can adjust the sweetness by adding more or less sugar to suit your taste.
• Accompaniments: Serve with Moroccan mint tea or a light salad on the side to balance the richness of the dish.

Enjoy this traditional Moroccan delight that brings together sweet, savory, and aromatic flavors in every bite!