If you’ve never had Moroccan seffa, you’re in for a treat. This traditional Moroccan dish is made with delicate vermicelli, steamed until fluffy and tender, then tossed with ghee and raisins, and topped with fragrant cinnamon, powdered sugar, and crunchy toasted almonds.
Unlike seffa medfouna, which is typically filled with savory meat or chicken, this version is made completely without meat, making it a simple and delicious vegetarian Moroccan dish. It’s sweet, fragrant, and incredibly comforting and it’s one of those Moroccan recipes that feels just as appropriate for a special gathering as it does for a cozy family meal.
The secret to really good Moroccan seffa is steaming the vermicelli three times. It may sound like an extra step, but each steaming helps create the light, fluffy texture that makes seffa so special.
What Is Moroccan Seffa?
Seffa is a traditional Moroccan dish made with steamed couscous, vermicelli, or sometimes broken-up pasta, depending on the variation. It can be served sweet or savory.
For this Moroccan seffa recipe, I’m using thin vermicelli noodles. The vermicelli is steamed three times, with ghee incorporated along the way to add richness and flavor. Raisins are added during the final steaming so they become plump and tender.
The finished seffa is traditionally arranged into a mound or pyramid and decorated with powdered sugar, cinnamon, and toasted almonds.
It’s especially popular during Ramadan, family gatherings, celebrations, and special occasions.
Tips for Making the Best Moroccan Seffa
Don't skip the three steaming sessions. The multiple steaming process is what creates the fluffy, tender texture of authentic Moroccan seffa.
Don't overwater the vermicelli. Add water gradually between steaming sessions. You want the noodles hydrated but not mushy.
Use ghee. Ghee gives the vermicelli a rich, buttery flavor that makes a noticeable difference in the finished dish.
Add the raisins during the final steam. This allows them to soften and plump without becoming overly mushy.
Toast your almonds. Freshly toasted almonds add an amazing contrast to the soft vermicelli and make the dish feel extra special.
Serve warm. Moroccan seffa is best served warm or slightly warm, when the ghee is fragrant and the vermicelli is soft and fluffy.
Equipment
I highly recommend having a steamer pot for this process and this is the easiest way to make seffa and couscous. Here are some of my favorite steamers you can purchase: Steamer
More Moroccan Recipes to Try
If you love Moroccan food, try pairing this seffa with some of my other Moroccan favorites:
Pairing
These are my favorite dishes to serve with [this recipe]:
