Seffa Medfouna

السفة

“Vermicelli noodles with almonds and cinnamon — comfort food at its finest.”

Prep 15 min · Cook 30 min · Serves 6–8 · Difficulty Easy · Origin: Throughout Morocco

Thin egg noodles layered with caramelized almonds, cinnamon, and butter, then baked into a sweet casserole. Often served warm with a pool of melted butter and sprinkled with cinnamon in the center.

Ingredients · Serves 6–8

• vermicelli noodles or thin egg noodles500g
• blanched almonds, slivered250g
• butter150g
• sugar2 tbsp
• cinnamon2 tbsp
• sesame seeds2 tbsp
• Pinch of salt

The Recipe

1. 1.Cook noodles according to package directions. Drain and set aside.
2. 2.In a large pan, melt 100g butter over medium heat. Add almonds and cook, stirring, until golden (about 5 minutes).
3. 3.Add cooked noodles to the pan with almonds. Toss gently to combine.
4. 4.Transfer to a buttered baking dish or moldable mound.
5. 5.Bake at 180°C for 15–20 minutes until golden on top.
6. 6.Invert onto a serving platter (optional but traditional).
7. 7.Make a well in the center and pour 2–3 tbsp melted butter into it.
8. 8.Dust generously with cinnamon and sprinkle sesame seeds over the top.

Chef's Tips

• Seffa can be shaped in a mold for a more impressive presentation.
• The noodles should be slightly firm (slightly undercooked) so they don't turn mushy.
• Best served warm, shortly after assembly.