Marrakech – A celebratory dish served at family gatherings, newborn feasts, or on quiet Sunday afternoons, Seffa is one Morocco’s most cherished comfort foods.
Fluffy steamed vermicelli layered with warm spices, butter, and powdered sugar, Seffa strikes a perfect balance between sweetness and subtle savoriness. Here’s how to prepare it the traditional way.
Ingredients
Base
500 g fine vermicelli
2–3 tbsp vegetable oil
1 pinch of salt
Flavoring
3–4 tbsp butter
1 tsp cinnamon
½ cup powdered sugar
Garnish options
Golden raisins
Toasted almonds
Toasted sesame seeds
Optional add-ons
Smen (for depth)
Orange blossom water
Steamed chicken (for Seffa with chicken)
Step-by-Step preparation
- Prepare the Vermicelli
Break the vermicelli strands lightly with your hands to shorten them.
Place them in a large bowl, drizzle with a little oil, and toss to coat.
- First Steam
Transfer to a couscoussier (steamer).
Steam for 20 minutes, uncovered, until the strands begin to soften.
- First Fluffing
Remove the vermicelli to a bowl.
Sprinkle lightly with salted water (just enough moisture to soften).
Separate the strands with a fork or hands.
- Second Steam
Return the vermicelli to the steamer for another 20 minutes.
- Second Fluffing
Repeat the process with a little more salted water.
This step ensures the signature airy, non-sticky texture.
- Final Steam
Steam for another 15–20 minutes until fully tender, fluffy, and lightly springy.
How to serve
Shape Seffa into a dome, traditional Moroccan presentation.
Decorate with:
Powdered sugar
Cinnamon designs
Toasted almonds or sesame seeds
Serve warm, either on its own or paired with steamed saffron chicken broth on the side.
