Seffa Medfouna Recipe

Ingredients:

• 2 pounds (one kilogram) vermicelli
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 cup golden raisins (soaked in water for 20 minutes)
• 4 tablespoons unsalted butter
• 1 cup of confectioners' sugar 

• One (2-pound) entire chicken, chopped into chunks, or cubed lamb or beef
• 2 medium-sized sweet onions, chopped
• 1 tablespoon of ground ginger
• 1 teaspoon of white pepper
• 1/2 teaspoon of black pepper
• 2 tiny cinnamon sticks.
• 1 teaspoon saffron threads, crumbled
• 1 teaspoon turmeric
• 2 teaspoons of salt
• 4 tablespoons unsalted butter
• 1/4 cup olive oil
• 1/4 cup chopped fresh cilantro

• 1/2 to 1 cup blanched, fried, and ground almonds.
• 1 cup of confectioners' sugar.
• 2 tablespoons of ground cinnamon 

Steps to Make It

1. Steam couscous or broken vermicelli (chaariya).
2. Fill the bottom of a couscous pan with salted water and bring to a boil on high heat. 
3. Simmer gradually and steam the couscous three times (add the raisins for the last steam), or the broken vermicelli four to five times (add the raisins for the fourth steam).
4. Cook the saffron chicken, lamb, or beef.
5. Prepare the meat as you steam the couscous or broken vermicelli.
6. Combine the chicken, lamb, or beef with the onions, spices, butter, oil, and cilantro in an oven or heavy-bottomed saucepan. Brown the chicken or beef on medium heat for around 10 minutes.
7. If you're cooking chicken, don't add any water because it will braise naturally. When preparing lamb or beef, use just enough water to cover the meat.
8. Cover and simmer over medium heat, stirring periodically, until the meat is quite soft. This will take approximately one hour for the chicken, but may take longer for the lamb or beef. To avoid burning the meat, add a small amount of water to the lamb or beef while cooking, if necessary.
9. Once the chicken or beef is cooked, reduce the liquids until a thick sauce forms. 
10. Discard the cinnamon stick and taste for seasoning. If desired, separate the bird from its bones.