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Ma fleur d'oranger

Ma fleur d'oranger

Cuisine et partages ....

Seffa : Moroccan Vermicelli recipe

Seffa : Moroccan Vermicelli recipe
  • 1 pound (500 grams) of Italian vermicelli (very fine pasta)
  • 4 tbsp oil
  • 100g raisins
  • 25g butter
  • icing sugar and ground cinnamon.
  • Of chopped and toasted almonds or slivered almonds and lightly browned

Steps:

Start by filling half the base of steamer and put it on the fire to boil.

Pour packet of vermicelli in a large dish and sprinkle with 4 tablespoons of cooking oil soup. Mix gently with your fingers to lubricate all the vermicelli (it prevents the noodles from sticking together when cooking)

Place vermicelli oiled in the steamer basket to put on the base of the steamer , cover and cook for 20 minutes ( the steam travels through the vermicelli )

Remove the vermicelli from the top part of the couscous pot, and place in a large plate. Add 1/2 cup of salted water to the vermicelli, mix with your hands.

Return the vermicelli to the couscous pot and steam again until you see the steam coming out from the vermicelli (20 minutes).

Replace the vermicelli in large dish , proceed the same way to separate the noodles with a fork and spraying with cold unsalted water this time .

Add raisins previously washed and mix. Put it back into the basket and cook for 20 minutes more .

At the end of the third cooking vermicelli are tender, if you find that it still needs to cook , do the same thing and put to cook ( but be careful not to overcook )

Pour noodles in large dish , add butter, cinnamon , icing sugar to taste , mix gently and serve immediately.

Serve Seffa, using your hands to shape a dome, garnish with chopped almonds , cinnamon and sugar.

Enjoy ;)

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