Sweet Seffa (Dessert Version)
A Moroccan Sweet Seffa made with steamed couscous or vermicelli, sweetened with powdered sugar, cinnamon, and topped with raisins, toasted almonds, and orange blossom water.
Equipment
- Couscoussier or steamer
- Mixing bowl
- Serving platter
- Sieve (for fluffing couscous)
Ingredients
For the Steamed Couscous or Vermicelli
- 2 cups couscous or broken vermicelli Fine-grain couscous is preferred.
- 2 tbsp unsalted butter Melted, for richness.
- ½ tsp salt For enhancing flavor.
- ½ cup raisins Soaked in warm water for 10 minutes.
- 1 tbsp orange blossom water For a fragrant touch.
For Garnishing
- ½ cup powdered sugar For dusting the top.
- 1 tsp ground cinnamon For a warm, sweet contrast.
- ½ cup toasted almonds Crushed, for crunch.
- 1 cup warm milk or honey Optional, for extra richness when serving.
Instructions
- Place the couscous or broken vermicelli in a large mixing bowl. Toss with ½ teaspoon salt and 1 tablespoon melted butter.
- Transfer to a steamer or couscoussier and steam over simmering water for 15 minutes.
- Remove from the steamer, fluff with a fork or sieve, and sprinkle with a little warm water. Let rest for 5 minutes.
- Steam again for another 10 minutes, then remove and mix with the remaining melted butter, orange blossom water, and soaked raisins.
- Place the cooked couscous or vermicelli onto a serving platter, shaping it into a mound.
- Dust the top generously with powdered sugar and ground cinnamon in a decorative pattern.
- Sprinkle with crushed toasted almonds for crunch.
- Serve warm with a drizzle of honey or warm milk for extra richness.
Notes
For extra flavor, add chopped dates or dried figs along with the raisins. This dish is best enjoyed warm, but it can also be served at room temperature.