Seffa Medfouna, Seffa with Chicken
This seffa recipe steams fine vermicelli until it falls in light, separate strands, then hides saffron-scented chicken underneath a golden mound crowned with fried almonds, raisins, cinnamon and icing sugar. Sweet and savoury at once, it is the dish Moroccan families serve at weddings and big family gatherings, with the hot chicken broth passed around the table. One serving is about 290 g.
Seffa is a Maghrebi dish of sweetened steamed semolina or vermicelli with butter, cinnamon and almonds, often served at the end of a meal and at traditional marriage ceremonies and family gatherings. It can be made with vermicelli or rice, and with chicken — seffa with chicken is described as a distinctively Moroccan dish. In its simplest form, flavoured with just sugar and cinnamon, it is prepared by Moroccan Jewish communities on the night of the Mimouna.
Pairs well with: Hot chicken broth and mint tea
Provenance
Morocco
Moroccan Celebration Table
Middle Eastern
Time Dedication
1h 45m
30m prep • 75m cook
Batch Yield
6 Servings
612 kcal per serving
1 serving ≈ 290 g
Technical Skill
Intermediate
Intermediate (Steaming)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Moroccan Celebration Table
Photo: Dzair123, CC BY-SA 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Moderate — about $4–5 per serving at home (USD)
Good seffa is light and separate — the vermicelli should fall in fine strands, never clump, under its crown of almonds and cinnamon.
Execution Methodology & Culinary Technique
Prep Stage: Soak, Chop and Measure
30 Mins • Knife Work
Soak the saffron threads in 3 tablespoons of warm water for 10 minutes. Slice the onion, grate the ginger, crush the garlic, and chop the parsley. Weigh the vermicelli, almonds, raisins and sugars, and keep the cinnamon and icing sugar close — they are the garnish, and you will want them to hand when the mound is built.
Maestro Tip: Soaking the saffron first is what spreads its colour and scent through the whole pot of chicken.
35 Mins Gentle simmer, ~95°C (203°F)
Put the 700 g chicken pieces in a wide pot with the sliced onion, olive oil, ginger, garlic, half the cinnamon, the turmeric, the soaked saffron with its water, and 500 ml water. Bring to a gentle simmer, cover, and poach for 30 minutes until the chicken is cooked through to 74°C (165°F) at the thickest part. Lift the chicken out, keep the broth hot, and pick the meat from the bones in large pieces.
Keep the simmer gentle — hard boiling makes the chicken stringy and clouds the broth.
Done when: The meat pulls cleanly from the bone and reads 74°C (165°F) inside; the broth is golden and fragrant.
20 Mins Steaming, 100°C (212°F)
Put the 400 g vermicelli in a wide bowl, sprinkle with 150 ml of the hot chicken broth and a pinch of salt, and toss until evenly damp. Tip it into a steamer or a colander lined with muslin over a pot of boiling water, cover, and steam for 15 minutes.
Dampening the vermicelli with broth instead of plain water is what seasons every strand.
Done when: The vermicelli is hot, soft and steaming, with no dry, crunchy strands.
15 Mins Steaming, 100°C (212°F)
Tip the vermicelli back into the bowl, sprinkle with another 100 ml of hot broth and the 30 g granulated sugar, and toss with a fork to separate the strands. Steam for 10 minutes more, then toss with the 40 g butter until every strand glistens.
Fluffing with a fork between steams — never a spoon — is what keeps seffa light instead of clumped.
Done when: The vermicelli falls in fine, separate, glossy strands.
5 Mins Medium heat, ~160°C (320°F)
While the vermicelli steams, fry the 80 g blanched almonds in a dry pan over medium heat, shaking the pan often, until evenly golden. Cool for a minute, then chop coarsely.
Almonds go from golden to burnt in seconds — take them off the heat while they still look a shade pale.
Done when: The almonds are evenly golden and smell nutty.
10 Mins Serve hot, ~70°C (158°F)
Mound the hot vermicelli high on a wide platter. Lay the picked chicken pieces in the centre and cover them completely with vermicelli — the hidden chicken is the medfouna. Crown the mound with the fried almonds, the 60 g raisins, stripes of the remaining cinnamon and a dusting of the 40 g icing sugar.
Build the mound high and pat it gently into shape — a tall dome is the festive look.
Done when: A tall golden dome, crowned with almonds and cinnamon stripes, with no chicken showing.
5 Mins Broth simmering, ~95°C (203°F)
Stir the chopped parsley into the hot broth and season with salt. Set the platter in the middle of the table with the broth in a jug, so each person can spoon a little over their seffa. Serve at once, with mint tea to follow.
Let everyone add their own broth — some like their seffa nearly dry, others like it well moistened.
Done when: The broth is steaming and the seffa is served hot.
Finishing Touches & Plating
Mound the vermicelli high on a wide platter, lay the chicken pieces in the centre and cover them completely — the chicken is the hidden surprise, the medfouna. Crown the mound with almonds, raisins, stripes of cinnamon and a dusting of icing sugar, and serve at once with the hot broth in a jug.
Nutritional Physiology & Benefits
Energy
612
kcal / serving
Protein
33g
Complete AA
Carbs
77g
Complex
Fats
20g
Healthy
| Energy | 612 kcal |
| Protein | 33 g |
| Carbohydrates | 77 g |
| Fat | 20 g |
| Fibre | 5.4 g |
| Sugar | 21.1 g |
| Sodium | 385 mg |
| Energy | 211 kcal |
| Protein | 11.3 g |
| Carbohydrates | 26.5 g |
| Fat | 6.8 g |
| Fibre | 1.8 g |
| Sugar | 7.3 g |
| Sodium | 133 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Iron and zinc (chicken), vitamin E (almonds), vitamin C (raisins, parsley), B vitamins (vermicelli, chicken).
Chicken, Almonds and Fruit
Chicken brings lean protein, almonds bring healthy fats and vitamin E, and raisins bring quick energy and fibre — a festive plate that still covers the main food groups.
Slow, Steady Energy
Steamed vermicelli releases its energy gradually, so the meal keeps a celebration going for hours without a heavy, sleepy feeling.
Steamed, Not Fried
The vermicelli and chicken are steamed and poached, not fried, so the dish stays light despite its rich, sweet-savoury flavour.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Soups
Hot Chicken Broth
The poaching broth is served alongside so each person can spoon a little over their seffa — the savoury broth is what balances the sweet cinnamon and sugar on top.
Drinks
Mint Tea
Sweet, hot mint tea is the Moroccan finish to a festive meal — it cuts through the richness of the almonds and butter and keeps the table talking.
Vegetables
Orange and Cinnamon Salad
Sliced oranges with a pinch of cinnamon and orange-blossom water add a fresh, sharp note that wakes up the palate between spoonfuls of rich vermicelli.
Full Menus
As the Wedding Centrepiece
Serve the seffa in the middle of the table as the main event, with the broth in a jug and mint tea to follow — it is built for sharing, not for plating alone.
Complete menu
Serve the seffa as the centrepiece with hot chicken broth in a jug, an orange and cinnamon salad on the side, and mint tea to finish.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Drowning It in Broth
Pouring the whole jug of broth over the mound turns the fine vermicelli soggy and washes away the cinnamon and sugar. Spoon a little at a time instead. This is general guidance, not medical advice.
A Rich Cream Sauce
Cream would smother the saffron and cinnamon and clash with the sweet topping. Seffa's sauce is its own broth — nothing heavier belongs on it.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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