Seffa is a traditional Moroccan dish made from steamed semolina, the sweet version of couscous with cinnamon and dried fruit... It is also served in traditional ceremonies and family meals.
The flat seffa made from semolina is usually a couscous sweetened with cinnamon and almonds
It can be served with raisins, walnuts, hazelnuts...
My sweet couscous consists of icing sugar, cinnamon, almond powder, hazelnuts, Turkish halwa, honey, and dragees. An explosion of flavors appreciated by my guests
Ingredients:
Couscous seffa:
- 500 g fine couscous
- 70 g butter
- 200 ml of unsweetened condensed milk
- 50 ml orange blossom water
- 1 tbsp cinnamon
- 150 g nuts
-Salt
- 3 tbsp sunflower oil
-Water
- 100 g e icing sugar or according to your taste
Decoration:
-Nut
-Cinnamon
-honeyed raisins
Preparation:
Couscous seffa:
- In a hollow dish, work the couscous with sunflower oil, add the salt and 100 ml of water and let stand for 10 min.
- Put the couscous in the steam pot(the top basket of the steamer pot). Cook uncovered until the steam passes through the couscous seeds (about 20 min).
- Remove the steam pot and pour its contents into the dish. Drizzle the couscous with 250 ml of water. Mix the couscous by hand, rolling your fingertips to separate the seeds.
- Put the cuckoo back in the steam pot and repeat the same operation.
- Remove the steam pot, pour the couscous into the dish then drizzle it with the milk mixed with the orange blossom water let cool then add the mixed nuts in powder.
- Put the couscous back in the steam pot and repeat the same operation.
- Pour the couscous into a dish, and well by hand rolling fingertips, add butter, icing sugar, and cinnamon and mix well.
- Prepare the couscous in a serving dish and decorate it with honeyed raisins, cinnamon, and nuts.