Seffa

Ingredients

• 400 g (14 oz)vermicelli or fine couscous
• 3 tbspbutter or smen
• 3 tbsppowdered sugar
• 1 tspcinnamon
• 1/4 tspsalt
• almondstoasted, chopped

Method

1. Begin by setting up a steamer. Fill the bottom pot with water and bring it to a gentle simmer. Place 400 g (14 oz) of vermicelli or fine couscous in the top section of the steamer. Cover and steam for about 10 minutes, or until the strands are soft but not mushy. The vermicelli should feel tender to the bite, with no hard center.
2. Carefully remove the vermicelli from the steamer and transfer it to a large bowl. Add 1 tablespoon of water and 1 tablespoon of butter or smen. Using a fork, gently rake through the vermicelli to separate the strands and evenly distribute the butter. This helps to prevent clumping and ensures each strand is coated.
3. Return the vermicelli to the steamer for a second steaming. Steam for an additional 10 minutes, allowing the butter to melt fully and the vermicelli to absorb the moisture. The vermicelli should now be soft, fluffy, and aromatic.
4. Transfer the steamed vermicelli back to the bowl. Add the remaining 2 tablespoons of butter, 3 tablespoons of powdered sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Toss gently with a fork or your hands to combine, ensuring the spices and sugar are evenly distributed throughout the vermicelli.
5. To serve, mound the vermicelli onto a large serving platter, shaping it into a high peak. Dust the top with a little extra powdered sugar and cinnamon for added flavor and visual appeal. Finally, scatter toasted and chopped almonds over the top, providing a crunchy contrast to the soft, sweet vermicelli.