Seffa (سفة)

Seffa is Morocco's celebratory sweet couscous, served at weddings, circumcisions, and religious feasts. Light, fluffy couscous is steamed repeatedly in a couscoussier until each grain is separate and cloud-like, then crowned with a mosaic of toasted almonds, raisins, powdered sugar, and cinnamon. It can be served as a dessert or, in the tradition of Fez, as a main course alongside a plate of poached chicken.

Serves: 6

Ingredients

• 500g (3 cups) medium-grain couscous
• 60g (4 tbsp) unsalted butter, cut into pieces
• 1 tsp (5g) salt
• About 300ml (1¼ cups) warm water

Toppings

• 100g (3.5 oz) blanched almonds, toasted until golden
• 80g (3 oz) raisins, soaked in warm water for 10 minutes and drained
• 60g (½ cup) icing sugar (powdered sugar), plus extra for dusting
• 2 tsp (6g) ground cinnamon
• 30g (2 tbsp) unsalted butter, melted

Instructions

1. Place couscous in a large bowl. Sprinkle with salt and 150ml (⅔ cup) warm water; rub grains between your palms to separate them. Leave for 10 minutes to absorb.
2. Transfer to a couscoussier top (or a steamer basket lined with muslin). Steam uncovered over gently simmering water for 15 minutes.
3. Turn couscous back into the bowl. Break up any lumps. Drizzle with remaining 150ml water and work the butter pieces in with your fingers. Rest 10 minutes.
4. Steam a second time for 15 minutes. Turn out, break up, and rest again for 5 minutes.
5. For a very light result, steam a third time for 10 minutes. The couscous should be dry, separate, and fluffy.
6. Mound the couscous onto a large serving platter. Make a well in the centre and arrange the toasted almonds and soaked raisins in concentric decorative rings across the surface.
7. Dust generously with icing sugar and ground cinnamon. Drizzle with melted butter just before serving.

Cook's Notes: The triple-steaming is the secret to authentic seffa — it cannot be rushed with the packet's 5-minute method. Each pass through the steam makes the grains lighter and more separate. Serve warm with cool buttermilk (lben) on the side as is traditional.