Seffa Medfouna
Seffa refers to a mound of steamed, sweetened vermicelli or couscous dusted with cinnamon and sugar, a dish that sits at the boundary between dessert and main course in Moroccan cooking. When it is prepared medfouna, meaning buried, a portion of slow-braised chicken or lamb is hidden inside or beneath the mound, turning a sweet side dish into a substantial centerpiece. The contrast between the warm, spiced meat and the sugared, cinnamon-dusted noodles is central to the dish's appeal, and the tall dome shape, topped with fried almonds and plumped raisins, is built specifically for a dramatic reveal at the table. Seffa medfouna appears at weddings, Friday family lunches and religious celebrations throughout Morocco, and the buried meat is traditionally uncovered by the host in front of guests before the platter is shared.
Meat buried beneath a mound
Medfouna means buried: tender braised chicken or lamb is hidden under a tall dome of steamed vermicelli before serving.
Sweet and savory together
The vermicelli is dusted with cinnamon and powdered sugar, giving the dish a dessert-like sweetness alongside the savory braised meat.
Topped with almonds and raisins
Fried almonds and plumped raisins are scattered over the mound, adding crunch and bursts of sweetness to every bite.
A centerpiece for celebrations
Seffa medfouna is a festive dish served at weddings and special family gatherings across Morocco, prized for its dramatic presentation.
Ingredients 4 servings
- 500g vermicelli noodles, broken into short pieces
- 1kg chicken pieces or lamb, bone-in
- 2 onions, one grated and one sliced
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 cinnamon stick, plus extra ground cinnamon for dusting
- 80g butter, melted
- 100g blanched almonds, fried until golden
- 80g raisins, plumped in warm water, plus powdered sugar for dusting
How to make it
- 1Season the chicken or lamb with the grated onion, ginger, turmeric, cinnamon stick and a little salt, then place it in a pot with the sliced onion and enough water to cover.
- 2Simmer the meat gently for about an hour, until it is very tender and easily pulls away from the bone.
- 3Meanwhile, steam the broken vermicelli over simmering water in a couscoussier or steamer basket for about fifteen minutes, fluffing it with a fork halfway through.
- 4Spread the steamed vermicelli on a tray, drizzle with melted butter, and steam it a second time until light and separate.
- 5Mound the buttery vermicelli into a tall dome on a large serving platter and dust it generously with ground cinnamon and powdered sugar.
- 6Nestle the tender chicken or lamb into a hollow at the base or center of the mound, hiding most of it beneath the vermicelli.
- 7Scatter the fried almonds and plumped raisins over the top before serving the seffa medfouna while still warm.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
