Seffa medfouna is comfort disguised as celebration: a mountain of vermicelli, warmed with butter, sweetened gently, and finished with cinnamon and almonds. The vermicelli must stay separate, not clumped, so it is oiled and fluffed as it warms. Raisins plump inside the heat, then toasted almonds crown the top like a garnish you can taste. It’s dessert, but it eats like a meal: soft, fragrant, and satisfying. Serve warm and let everyone take a spoonful from the dome. Serve warm with bread and mint tea nearby,
| 250 g vermicelli | |
| 2 tbsp butter + 1 tbsp oil | |
| 3 tbsp powdered sugar (to taste) | |
| 1 tsp cinnamon | |
| 70 g raisins | |
| 80 g almonds, toasted and crushed | |
| Splash orange blossom water (optional) |
Seffa medfouna turns vermicelli into dessert: buttered, sweetened, and perfumed with cinnamon, then topped with raisins and toasted almonds. Build it into a dome and serve warm for a Moroccan
| 1. | Cook vermicelli gently, drain, then toss with oil so it stays separate. |
| 2. | Warm butter in a pot; add vermicelli and fluff with a fork until glossy. |
| 3. | Add raisins, sugar, and cinnamon; warm through 3–4 minutes. |
| 4. | Pile into a dome and crown with almonds + extra cinnamon/sugar. |
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