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

ByChristine Benlafquih
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Seffa Medfouna features savory, saffron-flavored chicken or meat buried within a mound of steamed broken vermicelli or couscous. Raisins, cinnamon, ground almonds and powdered sugar are traditional garnishes.

Steamed, broken strands of vermicelli are mounded high on a platter and decorated ground fried almonds, cinnamon and powdered sugar. Raisins can be seen throughout the vermicelli.
Seffa Medfouna features lamb, beef or chicken hidden within a mound of sweetened couscous or broken vermicelli. Photo: picturepartners | bigstock.com
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Seffa Medfouna is a variation of seffa, a well-loved Moroccan dish of steamed and sweetened couscous or broken vermicelli (chaariya) which is mounded on a platter and garnished with powdered sugar, ground fried almonds, raisins and cinnamon. In the case of medfouna, which means "buried," saffron chicken, beef, or lamb is hidden within the decorated dome.

Presented that way, seffa medfouna is an impressive sweet and savory dish most likely to show up as one of several entrees at a special occasion or holiday meal. However, I do occasionally make it as a standalone meal for my kids.

In Casablanca, meat-free seffa is usually a follow-up course to a main dish. However, a vegetarian, nut-free version called seffa touba is served as a light dinner in Meknes and Fez. It's sprinkled with orange flower water and offered alongside cold or warm milk. The milk is either enjoyed as a beverage to help wash down spoonfuls of seffa, or it's mixed with seffa in individual bowls to make an instant soup or thick porridge.

Whether you use couscous or broken vermicelli for seffa medfouna, steaming in a couscoussier