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ABOUT FLAVORS OF MOROCCO:
Flavors of Morocco is the leading online cooking school dedicated to authentic Moroccan cuisine. Our expert Moroccan chefs, known as dadas, will teach you all the secrets of making Moroccan food no matter where you are.
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ABOUT THIS RECIPE:
Seffa is a staple Moroccan dish of steamed and sweetened vermicelli that is mounted on a platter in a dome shape, then garnished with powdered sugar and cinnamon. The appealing presentation of seffa is a favorite entree during special occasions and family gatherings. However, it is regularly enjoyed as a stand alone meal in different regions of Morocco.

Melting vermicelli conferred by the butter and crispy coating provided by peanuts is what gives seffa its unique profile. Respecting the three steaming rounds of the seffa gives it a rich texture. The peanuts are baked, blended then sprinkled in lines on top of the seffa. The soft touch of powdered sugar adds a sweet flavor to the dish, while the cinnamon packs the vermicelli with hearty aromas and tangy flavors.

Each region in Morocco prepares seffa in its own way. For example, in Casablanca, seffa is usually a follow-up course to a main dish. While, a vegetarian, nut-free version called seffa touba is served as a light dinner in Meknes and Fez, wherein it’s sprinkled only with orange flower water and offered alongside cold or warm milk.

For vegetarians, this light dish of Seffa can be a perfect dinner or lunch. On another note, it can also be made with chicken, lamb, or beef and it’s called ‘Seffa Medfouna’.

This dish is not complicated to prepare yet requires patience. There are several steps to follow and specific steaming rounds to never skip.

Wondering where to start? The easiest way to familiarize yourself with this recipe is to just start cooking. Grab your essential ingredients, follow the dada’s instructions and enjoy!

Ingredints
For the vermicelli
500g (1 lb) vermicelli or angel hair pasta
70ml (1/3 cup) vegetable oil
Water for steaming the vermicelli
1 tablespoon salt
450ml (2 cups) water, for the second round of steaming
(1/4 cup) water, for the third round of steaming
250g (2 sticks) butter, cut into cubes

For the peanuts
125 grams (1 cup) peanuts
A couple pieces of mastic gum
2 tablespoons granulated white sugar

For serving
Ground cinnamon
Powdered sugar

Step 1: Preparing the vermicelli
1- Place the vermicelli in a large plate.
2- Add the vegetable oil, then mix by hand to cover all the vermicelli.
3- Place the stockpot part of a double boiler over medium heat.
4-Fill up 2/3 of the stockpot with water and bring it to a boil.

Step 2: Cooking the vermicelli
Steaming round 1:
1- Transfer the vermicelli to the steamer basket, then place the steamer over the stockpot.
2- Cook the vermicelli for 30 minutes.
Steaming round 2:
3- Remove the steamer basket from the stockpot, and place it on top of a large bowl.
4- Carefully pour the boiling water from the stockpot on the vermicelli. Allow the water to drain from the vermicelli.
5- Pour the collected water from the bowl back into the stockpot.
6- Place the stockpot back on medium heat and bring the water back to a boil.
7- Transfer the vermicelli to a large plate.
8- Combine the salt and water in a bowl, then pour it on top of the vermicelli.
9- Mix with a spoon until the salt water is evenly distributed. Set aside to rest for 7 minutes.
10- Fluff the vermicelli by hand, then transfer it to the steamer basket.
11- Place the basket over the stockpot, then cook for 20 minutes.
Steaming round 3:
12- Transfer the vermicelli to the large plate.
13- Add the water and butter, then mix to cover the butter and allow it to melt quickly. Set aside for 5 minutes.
14- Fluff the vermicelli using either a spoon or your hands, then transfer it to the steamer basket.
11- Place the basket over the stockpot, then cook for 20 minutes.

Step 3: Preparing the peanuts
1- While the vermicelli is cooking, preheat the oven to 180C/365F.
2- Place the peanuts in a baking tray lined with parchment paper.
2- Bake for 12-15 minutes or until the peanuts start to turn lightly golden.
3- Peel half of the peanuts, and keep the skin on the other half.
4- Add the peanuts, mastic gum, and sugar to a food processor, then blend until the peanuts have a sandy consistency.

Step 3: Serving the seffa vermicelli
1- Transfer the vermicelli to a large plate, and let it cool down for 10 minutes.
2- Transfer the vermicelli to the serving plate to form a small dome.
3- Place the peanuts on top of the vermicelli dome.
4- Decorate with lines of cinnamon and powdered sugar, then enjoy!