Morocco is certainly one of the destinations already visited that deserves further exploration.

I have seen too little of its vast culture and especially have eaten very little of its cuisine, often doing so elsewhere rather than in the country itself.

In the first part of “Around the World in 80 Dishes”, I expressed my desire to learn about Berber culture, and in this second part, I renew my desire and interest in a very fascinating country and cuisine…

This time my choice fell on a very particular dessert, which can also be made “savory”: the seffa.

The recipe for seffa “medfouna” is indeed “with surprise” (medfoun = surprise) where the surprise is the meat.

It is a Berber dish based on semolina, a sort of sweet couscous with toasted almonds, powdered sugar, and cinnamon.

Generally, a pasta called chaariya (see photo below) is used: a popular ingredient also used in soups, shaped like angel hair or vermicelli, but many also make it with couscous or rice.

Following tradition, seffa should be placed at the center of the table, and each diner eats directly from their side.

This dish is generally consumed at the end of the meal before dessert.

It is often served during traditional wedding ceremonies and family meals.

The traditional version of the recipe involves the use of the cous coussiera, the pot used to cook couscous.

The pasta, previously treated with water and oil, is placed in the pot with holes set over a large pot.

It is all covered with a lid and left to steam.

This is the “quick” recipe with boiling.