Seffa Medfouna is a cherished Moroccan dish that harmoniously blends savory and sweet flavors. Traditionally served during festive occasions, it features tender meat enveloped within a mound of sweetened couscous or vermicelli, garnished with almonds, cinnamon, and powdered sugar. The term “medfouna” translates to “buried,” referencing the hidden meat within the dish.
Ingredients:
For the Meat and Onion Sauce:
- 2 pounds (approximately 1 kg) of chicken pieces, lamb, or beef
- 2 large sweet onions, finely chopped
- 1 tablespoon ground ginger
- 1 teaspoon white pepper
- ½ teaspoon black pepper
- 1 teaspoon ground cinnamon
- A pinch of saffron threads (optional)
- 1 teaspoon turmeric
- 2 teaspoons salt (adjust to taste)
- 4 tablespoons unsalted butter
- ¼ cup olive oil
- ¼ cup fresh cilantro, chopped
- ½ cup water (for cooking meat)
For the Couscous or Vermicelli:
- 2 pounds (approximately 1 kg) of dry couscous or broken vermicelli
- 3 tablespoons vegetable or olive oil
- 2 teaspoons salt
- 1 cup golden raisins, soaked in warm water for 15 minutes and drained
- 4 tablespoons unsalted butter
- ½ cup powdered (confectioners’) sugar (adjust to taste)
For Garnishing:
- 1 cup blanched almonds, fried until golden and coarsely ground
- Ground cinnamon
- Additional powdered sugar
Preparation Steps:
- Cook the Meat and Onion Sauce:
- In a large pot or Dutch oven, combine the meat, chopped onions, ground ginger, white pepper, black pepper, ground cinnamon, saffron (if using), turmeric, salt, butter, olive oil, and cilantro.
- Cook over medium heat, stirring occasionally, until the meat is browned and the onions are soft.
- Add ½ cup of water, cover, and let it simmer:
- For chicken: approximately 45 minutes, or until tender.
- For lamb or beef: approximately 1.5 to 2 hours, or until tender.
- Once cooked, adjust seasoning if necessary and keep warm.
- Prepare the Couscous or Vermicelli:
- Place the dry couscous or vermicelli in a large bowl.
- Drizzle with vegetable or olive oil and mix well to coat all grains or strands.
- Sprinkle with 2 teaspoons of salt and mix again.
- Transfer to a steamer basket lined with cheesecloth or a clean kitchen towel.
- Steam over boiling water for about 20 minutes.
- Remove from heat, return to the bowl, and fluff with a fork.
- Gradually add 1 cup of water while stirring to separate the grains or strands.
- Let it rest for 5 minutes to absorb the water.
- Repeat the steaming process two more times, each time steaming for 20 minutes.
- During the final steaming, add the soaked and drained raisins to the couscous or vermicelli.
- After the last steaming, transfer to the bowl, add butter and powdered sugar, and mix well.
- Assemble the Dish:
- On a large serving platter, arrange a mound of the sweetened couscous or vermicelli.
- Create a well in the center and place the warm meat and onion sauce inside.
- Cover the meat with additional couscous or vermicelli, forming a dome shape.
- Garnish the top with ground fried almonds, a dusting of ground cinnamon, and a sprinkle of powdered sugar.
Serving Suggestion:
Serve the Seffa Medfouna warm, allowing guests to experience the delightful contrast of the savory meat and sweetened couscous or vermicelli. This dish embodies the rich culinary traditions of Morocco and is sure to be a centerpiece at any gathering.
*Note: The preparation involves multiple steaming steps to achieve the desired fluffy texture of the couscous or vermicelli. Patience during this process ensures an authentic and delicious result.
