Seffa
The Seffa used to be a royal dish from Fez, the ancient capital of the Moroccan Kingdom.
Ingredients:
- 1 lb. of couscous
- 4 oz. of butter or margarine
- 3 oz. of peeled white almonds
- 3 oz. of pecans
- 3 oz. of mixed white and brown dried raisins
- 3 oz. of dried dates
- Powdered sugar
- Cinnamon powder
- ½ a quart of milk
Instructions
- Put the couscous in a big salad bowl and cover with 1 liter of slightly salted boiling water. Mix it together with a fork and let it sit for 15 minutes.
- Cover the bowl with a plastic sheet and make a few holes with a fork to let some steam evaporate. Put it in the microwave for 3 minutes until fluffy.
- Take away the plastic sheet, add the butter and mix with a fork
- Pour the couscous in a nice large serving plate and form a pyramid.
- All around, dispose, from the top to the bottom, a line of almonds, a line of cinnamon powder, a line of ice sugar, a line of dates, a line of pecan nuts, a line of dried raisins, until you finish the circle.
- Serve it with boiled milk and ground white sugar as you like.
Recipe from Martine Florescu & Sylvie Nicoulin