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**Abdel** · 01-30-2009, 03:03 AM

Quote:

Originally Posted by Latif

If my memory of Seffa is right, there are two types. One is made with best quality couscous (white flour). the other is made with fine vermicelli and both were finished off with lashings of granulated sugar and cinnamon. Oh! that's food from Heaven.

Latif what was the last time you eat Seffa? I missed it so much and i need to make it/eat this week. any secret recipe?
I think all what you need is to steam the vermicelli pasta and you're done?
any tips are much appreciated

**Abdel** · 01-30-2009, 08:25 AM

in the memory of SEffa, that's a big words like th world run out of virmicile, make some Seffa man i'm going to try it but i need some tips. Sweetheart hook me up this time, don't let me down with the recipe. i'm making the damn seffa asap.

Pikarey · 01-30-2009, 10:55 AM

Don't you think that Seffa is hard for you! Start with Couscous! hahahaha

**Sweetheart** · 01-31-2009, 05:07 PM

Quote:

Originally Posted by Pikarey

wa looool! madarbouch f tabla ra hchouma lol

ela fakitih nzidak 3lih

loooool

Latif · 02-01-2009, 04:08 AM

Quote:

Originally Posted by Abdel

Latif what was the last time you eat Seffa?

Hi Abdel, I will definitely write a recipe for Seffa and post it over the next couple of days, I just need to check a few things first, in the meantime stop drooling

Seffa is really the original "comfort food". So be prepared for an overdose of butter, sugar and cinnamon and for this reason, I only cook it now and then.

**Abdel** · 02-01-2009, 05:20 AM

lol I didn't know you are into Seffa lol I'm waiting for your secret recipe

**flowerbomb** · 02-01-2009, 05:36 AM

It is sweet? hmmm

**Abdel** · 02-01-2009, 06:24 AM

Quote:

Originally Posted by flowerbomb

It is sweet? hmmm

Yes very sweet just like you!

**flowerbomb** · 02-01-2009, 06:52 AM

Always babe hehe

So you do enjoy sweet foods see!!

Latif · 02-02-2009, 03:23 PM

As promissed this is my version of SEFFA. Hope you try it and enjoy it!
Recipe for Seffa
To serve two persons (Increase ingredients with numbers if needed)
Seffa with rice
Ingredients:
200g of good long grain rice (Not Basmati Rice, unless you like the fragrance).
400ml of boiling salted water.
50g or 100g of butter (You decide according to taste).
50g or 100g of castor sugar (Again you decide).
50g or 100g of ground cinnamon
Method:
1/ Put rice in a sieve and wash under running cold water to remove the starch and until the water runs clean, then leave to soak in cold water for 30 minutes
2/ Drain the rice and put in a microwavable dish and pour the boiling salted water over the rice and cover with cling film. Pierce a few holes in the cling film for the steam to escape.
3/ Microwave of full power for 15 minutes, then stand for 5 minutes.
PS. Steps 1, 2 & 3 are a good way to cook rice for curries, just use Basmati rice in this case.
4/ Add the butter and half the sugar, use a fork to work it in and fluff the rice
5/ Turn the rice into the serving dish and shape it into a pyramid or cone.
6/ Garnish with the remainder of the sugar and the cinnamon

Seffa with vermicelli
Ingredients:
200g of fine vermicelli (Cheveux d’anges) Angel hair or similar.
Large saucepan.
Plenty of boiling salted water.
Method
1/ Bring the salted water to the boil and add the vermicelli. Do not cover the saucepan
2/ Cook for 4 or 6 minutes (The cooking time depends on your taste. If you like the vermicelli firm cook it for less time)
3/ Drain the vermicelli through a sieve or colander and run it under cold water.
4? Melt the butter in the saucepan, and return the vermicelli into the pan with some of the sugar and toss until the vermicelli is coated.
Steps 5 & 6 are the same as for the rice version.
Enjoy! But don’t forget a visit to the gym

01-30-2009, 08:25 AM	#12
Abdel Morocco Enthusiast Join Date: Oct 2008 Location: Casa // Miami Posts: 873 Blog Entries: 3	in the memory of SEffa, that's a big words like th world run out of virmicile, make some Seffa man i'm going to try it but i need some tips. Sweetheart hook me up this time, don't let me down with the recipe. i'm making the damn seffa asap. __________________

02-01-2009, 05:20 AM	#16
Abdel Morocco Enthusiast Join Date: Oct 2008 Location: Casa // Miami Posts: 873 Blog Entries: 3	lol I didn't know you are into Seffa lol I'm waiting for your secret recipe __________________

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01-30-2009, 10:55 AM	#13
Pikarey Registred User Join Date: Jan 2009 Location: Casablanca Posts: 239	Don't you think that Seffa is hard for you! Start with Couscous! hahahaha

02-01-2009, 05:36 AM	#17
flowerbomb Super Moderator Join Date: Oct 2008 Location: West Palm Beach Posts: 275	It is sweet? hmmm

02-01-2009, 06:52 AM	#19
flowerbomb Super Moderator Join Date: Oct 2008 Location: West Palm Beach Posts: 275	Always babe hehe So you do enjoy sweet foods see!!

02-02-2009, 03:23 PM	#20
Latif Registred User Join Date: Dec 2008 Location: Now living in Wales Posts: 37	As promissed this is my version of SEFFA. Hope you try it and enjoy it! Recipe for Seffa To serve two persons (Increase ingredients with numbers if needed) Seffa with rice Ingredients: 200g of good long grain rice (Not Basmati Rice, unless you like the fragrance). 400ml of boiling salted water. 50g or 100g of butter (You decide according to taste). 50g or 100g of castor sugar (Again you decide). 50g or 100g of ground cinnamon Method: 1/ Put rice in a sieve and wash under running cold water to remove the starch and until the water runs clean, then leave to soak in cold water for 30 minutes 2/ Drain the rice and put in a microwavable dish and pour the boiling salted water over the rice and cover with cling film. Pierce a few holes in the cling film for the steam to escape. 3/ Microwave of full power for 15 minutes, then stand for 5 minutes. PS. Steps 1, 2 & 3 are a good way to cook rice for curries, just use Basmati rice in this case. 4/ Add the butter and half the sugar, use a fork to work it in and fluff the rice 5/ Turn the rice into the serving dish and shape it into a pyramid or cone. 6/ Garnish with the remainder of the sugar and the cinnamon Seffa with vermicelli Ingredients: 200g of fine vermicelli (Cheveux d’anges) Angel hair or similar. Large saucepan. Plenty of boiling salted water. Method 1/ Bring the salted water to the boil and add the vermicelli. Do not cover the saucepan 2/ Cook for 4 or 6 minutes (The cooking time depends on your taste. If you like the vermicelli firm cook it for less time) 3/ Drain the vermicelli through a sieve or colander and run it under cold water. 4? Melt the butter in the saucepan, and return the vermicelli into the pan with some of the sugar and toss until the vermicelli is coated. Steps 5 & 6 are the same as for the rice version. Enjoy! But don’t forget a visit to the gym

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