How to Steam Broken Vermicelli or Angel Hair Pasta (Chaariya) for Seffa and Other Moroccan Dishes

In order to make certain Moroccan dishes that call for broken vermicelli or broken angel hair pasta—seffa and seffa medfouna are the most popular—you'll need to steam the pasta several times. It's not a difficult process, but you will need to allow at least two hours total to complete the various steaming steps. How long depends on how thick the pasta is, as well as how much water it absorbs in each step.

The Pasta - Chaariya

The pasta of choice for steaming is chaariya, a Moroccan term referring to broken vermicelli or broken angel hair pasta. Similar products are fine fideos noodles or cut spaghetti, although each will vary in thickness. In general, you want a fine or very thin pasta. If you can't find the broken vermicelli or an equivalent (outside of Morocco you can look in Middle Eastern or halal markets), just break regular vermicelli, angel hair pasta or very thin spaghetti into small pieces.

The Equipment - A Couscoussier and Large Bowl

A couscoussier is traditionally used to steam the broken vermicelli. A large, good quality couscoussier is a practical investment for your kitchen as you can use it to steam couscous, chaariya, rice, meat, poultry and large quantities of vegetables. As an alternative, you can fit a large metal colander or universal steamer over a stockpot.

In either case, be sure that no steam escapes from the joint where the steamer inserts into the pot. If it does, seal the joint by draping a long piece of folded plastic wrap over the rim of the pot and nestle the steamer snugly on top. The plastic can be left in place throughout the various steaming steps and replaced only if necessary.

You'll also want a very large mixing bowl or plastic basin for working with the vermicelli. The photos in this tutorial show the chaariya in a gsaa (or kesariya), a large, shallow ceramic dish used for both mixing and serving.

Steaming Broken Vermicelli

Steaming broken vermicelli is similar to steaming couscous except that the pasta usually requires more steaming sessions. With each steaming, the vermicelli will become progressively plumper and more tender. The tutorial suggests four or five steaming sessions, but some cooks use more or less, depending on their method and how much water the pasta absorbs in each step. The type and brand of pasta, as well as its thickness and starchiness, all play a role in determining how many steaming sessions are required.

Steaming is preferable to boiling because it allows the individual strands of pasta to cook without becoming soggy or wet. Done properly, the chaariya will be free of clumps and each strand will be light, spongy and not sticky.

To steam chaariya, follow the steps below, adjusting the quantity of oil and water according to how much pasta you use. The tutorial shows measures for 2 lbs. (or 1 kg) of broken vermicelli or angel hair pasta.

Step 1 - First Steaming - Add Oil to the Dry Pasta

Only oil is added to the dry chaariya for the first steaming. This step prevents the individual strands of pasta from sticking together.

1. Fill the base of your couscoussier at least halfway with salted water and bring it to a simmer. Maintain a simmer over medium-low to medium heat.
2. Lightly oil the steamer basket.
3. Empty 2 lb. (about 1 kg) broken vermicelli into a large, wide mixing bowl. Add 3 to 4 tablespoons of vegetable oil. Toss and mix the pasta by hand until each strand of pasta has been coated with the oil. The pasta will look oily but that's okay.
4. Transfer the oiled pasta to the steamer. Handle the pasta lightly and do not pack it. Place the steamer on top of the pot and be sure no steam escapes from the joint. If it does, seal it by draping a long piece of plastic wrap over the rim of the pot.
5. Steam the broken vermicelli for 20 minutes, timing from when you first see the steam rise from the vermicelli. By this time some of the strands of pasta will be poking up rather than resting horizontally.

Step 2 - Second Steaming - Add Wa