Greetings all my friends in the Blogosphere!
Today, being the 1st if Febuary ... the start of the month of what is considered in many parts around the world the month of love. I thought I would I would present a dish somewhat reminsecent of Cupid ... or rather Cupid or cherub's hair.
Today's dish is another style of Seffa, also spelled Ceffa is a Moroccan specialty that is usually served on special occasions like engagements, weddings, births or other celebrated occasions. It is served between the main course and dessert. Seffa can be prepared with vermicelli ( angel hair pasta), rice or even couscous. I have posted about Seffa made with couscous here. This Seffa I have made with cheveux d'ange (angel hair), flavoured with cinnamon and rose water ... Although this dish is traditionally served as a introduction to the dessert during celebrations I commonly prepare this dish during Ramadan for suhour (meal before the fast) but also sometimes (not usually since it is sweet) for my children as treat ... it makes for a quick, easy and ecomonical dish! Delicious!
Seffa aux cheveux d'ange
Seffa aux cheveux d'ange
(Seffa with small angel hair pastas)
- 500g packet of vermicelli pasta called cheveux d'ange (angel hair)
- Handful of sultanan raisins (about 100g)
- 3TBS butter
- 1 tsp cinnamon
- 1/2 tsp rose water
- oil/pinch of salt
- powder sugar and cinnamon for garnish
- Almonds and chopped or slivered toasted and lightly toasted
- Boiling ( 1.5 liters) of water for the couscousier or steamer insert
- Brown the angel hair in little oil to abtain a golden colour (angel's hair is usually golden right?)
- Fill the bottom part of the couscousier or a large pot with water, add in the sultanas.
- Put the angel the steaming basket of the couscousier or use a steaming basket or alternatively a colander put on top of a pot filled with water.
- Mix pinch or two salt with the angel hair.
- Steam for about 10 to 15 minutes.
- Remove the basket and turn out the angel hair into a large bowl.
- Sprinkle the rose water and cinnamon over the angel hair.
- Add in few knobs of butter.
- Now mix it together gently. Stir with a fork, never a spoon. Mix it gently as angel hair is very fragile!
- Turn out the angel hair onto a large serving platter, and shape into a dome.
- Garnish with powdered sugar, cinnamon and chopped almonds or sliced and grilled.
This recipe is the base for another Moroccan specialty called Seffa Mefoun, which is chicken and caramelized onions served over the angel hair. This is dish a nice blend of sweet and savoury! But this dish for another day!
