📝 About This Recipe
Seffa is a celebrated Moroccan masterpiece that transforms humble couscous into a cloud-like, aromatic dessert or sweet side dish. Traditionally served at weddings and celebrations, it features delicate grains steamed to perfection, enriched with creamy butter, and adorned with a geometric tapestry of ground cinnamon, powdered sugar, and crunchy fried almonds. This dish offers a sophisticated balance of textures and warm, comforting flavors that represent the pinnacle of Maghrebi hospitality.
🥗 Ingredients
The Couscous Base
- 500 grams Fine Couscous (high quality, not instant if possible)
- 3 tablespoons Vegetable Oil (neutral flavor)
- 2.5 cups Water (added in stages during steaming)
- 1 teaspoon Salt (fine sea salt)
- 4 tablespoons Unsalted Butter (high-quality European style, softened)
- 2 tablespoons Orange Blossom Water (for floral aroma)
The Sweetening & Steaming
- 1 cup Golden Raisins (soaked in warm water for 15 minutes)
- 1/2 cup Powdered Sugar (plus extra for decoration)
The Toppings & Garnish
- 1 cup Raw Almonds (blanched and peeled)
- 1/4 cup Vegetable Oil (for frying the almonds)
- 2 tablespoons Ground Cinnamon (for traditional decorative lines)
- 1 tablespoon Toasted Sesame Seeds (optional garnish)
👨🍳 Instructions
-
1
Place the dry couscous in a large, wide bowl (traditionally a 'gsaa'). Drizzle with 3 tablespoons of oil and use your hands to rub the grains together, ensuring every single grain is lightly coated to prevent clumping.
-
2
Sprinkle about 1/2 cup of water over the couscous. Use your fingers to toss and fluff the grains, breaking up any small lumps that form. Let it rest for 10 minutes to absorb the moisture.
-
3
Fill the bottom of a couscoussier (or a large pot with a tight-fitting steamer basket) with water and bring to a boil. Wrap the join between the pot and steamer with a damp cloth if steam escapes.
-
4
Transfer the couscous to the steamer basket. Steam uncovered for 20 minutes from the moment steam begins to rise through the grains.
-
5
Tip the couscous back into the large bowl. Sprinkle with another 1/2 cup of water and the salt. Rake through the hot grains with a large fork (or your hands if you're brave) to separate them. Let rest for 10 minutes.
-
6
Return the couscous to the steamer for its second 20-minute session. While it steams, fry the blanched almonds in a small pan with oil until golden brown. Drain on paper towels and coarsely crush half of them, leaving the rest whole.
-
7
Empty the couscous into the bowl again. Add 1/2 cup water mixed with the orange blossom water. Fluff thoroughly. At this stage, add the soaked raisins to the steamer basket, then pile the couscous back on top of them.
-
8
Steam for a final 15-20 minutes. The raisins will plump up beautifully under the heat of the couscous.
-
9
Transfer the finished couscous and raisins to the bowl for the final time. While piping hot, add the softened butter and the 1/2 cup of powdered sugar. Toss gently until the butter is melted and the grains are glistening.
-
10
Mound the couscous into a decorative dome shape on a large serving platter. Use the back of a spoon to smooth the surface slightly.
-
11
Create a pattern by dusting lines of ground cinnamon from the apex of the dome down to the base. Alternate these cinnamon lines with lines of powdered sugar.
-
12
Garnish the base and the top with the whole and crushed fried almonds. Serve immediately while warm.
💡 Chef's Tips
Always use fine couscous for Seffa; coarse couscous is better suited for savory stews. If you don't have a steamer, you can use a fine-mesh sieve over a pot, but ensure it is sealed with foil or a cloth to force steam through the grains. Do not over-water the grains in the early stages or they will become mushy; the goal is light, distinct pearls. For an extra rich version, some modern Moroccan cooks stir in a few tablespoons of sweetened condensed milk at the final stage. Always fry almonds starting in cold oil; this ensures they are crunchy all the way through rather than just burnt on the outside.
🍽️ Serving Suggestions
Serve with a side of cold milk flavored with a drop of orange blossom water. Pair with a hot glass of Moroccan Mint Tea to cut through the sweetness. Offer extra small bowls of powdered sugar and cinnamon on the table for guests to customize their sweetness. This dish works beautifully as a follow-up course to a savory lamb or chicken tagine. Serve as a grand finale to a festive dinner party, presented on a traditional ceramic 'Gsaa' platter.