Seffa Medfouna is a popular Moroccan dish which highlights saffron chicken, sheep or meat concealed inside a vault of steamed couscous or broken vermicelli (chaariya). Seffa might be ready without the meat (see Sweet Pastry Couscous) and filled in as a subsequent course to the dish. Both are well known on vacations or while engaging.
Fixings
For the Seffa:
1 cup brilliant raisins, absorbed water for 20 minutes
4 tablespoons unsalted margarine
2 pounds (1 kilogram) vermicelli
3 tablespoons olive oil
2 teaspoons salt1 cup confectioners' sugar
For the Saffron Chicken or Meat:
1/2 teaspoon dark pepper
2 little cinnamon sticks
1 teaspoon saffron strings, disintegrated
1 teaspoon turmeric
2 teaspoons salt
1 (2-pound) entire chicken, cut into pieces, or cubed sheep or hamburger
2 onion sweet onions, cleaved medium
1 tablespoon ground ginger
1 teaspoon white pepper
4 tablespoons unsalted margarine
1/4 cup olive oil
1/4 cup cleaved new cilantro
For the Seffa:
1/2 to 1 cup almonds, whitened, broiled, and ground
1 cup confectioners' sugar
2 tablespoons ground cinnamon
Moves toward Make It
Steam the Couscous or Broken Vermicelli (Chaariya)
Fill the foundation of a couscoussier with adequate salted water, and heat to the point of boiling over high intensity. Diminish to a stew, and continue with steaming the couscous multiple times (add the raisins for the last steaming), or the messed up vermicelli four to multiple times (add the raisins for the fourth steaming). If new to this cycle, follow steaming bearings in How to Steam Couscous or How to Make Seffa Medfouna.
Cook the Saffron Chicken, Sheep or Hamburger
While you're steaming the couscous or broken vermicelli, likewise set up the meat.
Blend the chicken, sheep or hamburger with the onions, flavors, spread, oil and cilantro in a Dutch stove or weighty lined pot. Delicately brown the chicken or meat over medium intensity for around 10 minutes.
In the case of cooking chicken, don't add water as the chicken will braise in its own juices. On the off chance that planning sheep or hamburger, add sufficient water to simply cover the meat.
Cover the pot and cook over medium intensity, mixing every so often, until the meat is extremely delicate. This will require around 1 hour for the chicken yet may take more time for the sheep or meat. Try not to singe the meat, and add a limited quantity of water to the sheep or hamburger during the cooking if important.
At the point when the chicken or meat has been cooked, diminish the fluids until a thick sauce has framed. Dispose of the cinnamon stick, and taste for preparing. Whenever wanted, eliminate the chicken from the bones.
To Serve Seffa Medfouna
Delicately throw the steamed broken vermicelli or couscous with the margarine and powdered sugar. Place around 1/3 of this combination on an extremely huge serving dish.
Orchestrate the chicken or meat in the middle, and cover with the sauce. Heap the remainder of the couscous or vermicelli on top of the meat, utilizing your hands to shape a vault.
Design the hill of seffa in an upward design with the cinnamon, ground almonds and powdered sugar. Serve right away, with little dishes of powdered sugar, ground almonds, and cinnamon as an afterthought.
