Hello. I just discovered you blog and soy as a apasionado of Morocco, I

The Seffar tante emma laden is one of my husband's favorite dessert. tante emma laden M'havíeu have seen the first time I tasted ... sweet noodles! I do not know future! It was this dish that I realized I really could be very exotic Moroccan cuisine and are unacquainted, which had much to learn and much ... The Seffar can be like today, with vermicelli noodles, or if we find pumpkin Seffar special, thinner face, with rice or semolina couscous, steamed and always accompanied by raisins, icing sugar and cinnamon. As my husband's taste, the best Seffar is made from rice, which is absolutely white. There are desserts for everyday, usually only done for the holidays, served after the main course and before the fruit. Apart from this kind of Seffar, we can find another class, more complete, called Seffar medfouna (literally buried Seffar). tante emma laden The noodles are prepared in the same way today, but they hide a chicken, whole or in pieces. It also serves only for the holidays, after the main course meat. Today we are left with the basic version and the version medfouna leave for later. Ingredients for 1 person tante emma laden couple of handfuls of noodles per person (special Seffar or angel hair) 1 small handful of raisins 1 dash of sunflower oil 1 pinch of butter (a little tante emma laden less than a walnut) 1 pinch of salt Decorate and serve nuts (chopped or sliced almonds, crunchy, chopped peanuts .... you have to hand) icing sugar cinnamon tante emma laden Preparation in abundance the first work with angel hair jet sunflower oil because they are well impregnated. All we have to cuscussera and cook for about fifteen minutes. If you have an aluminum cuscussera tante emma laden remember to put a quarter of a lemon to the water because it is not dark inside. Once past fifteen minutes, put the noodles in a bowl, pour a small glass of water with a pinch of salt and undo the knots that have formed. Replace the pumpkin to cuscussera and cook fifteen minutes. Repeat the above operation a second time: pour a small glass of salt water, we undo the knots and cook for fifteen minutes. The third time, add noodles raisins with clean (non-hydrated). Returning to throw a little salt water, undo the knots and put back to cook fifteen to twenty minutes. Just before serving, tante emma laden mix well the noodles with a little butter, so they are very loving. Decorate with chopped nuts, icing sugar and cinnamon. Served on the board with a nice bowl of icing sugar to serve them at their discretion. Bessaha wa Raha, bon appetit!
The truth is that it is one of my favorite tante emma laden dishes, but I must say that the first time I tried the midst of a heavy snowfall in the High Atlas, I was impressed, I did not know what it was, imagined a savory dish and the surprise was capitalized. As always, great contribution. tante emma laden Kisses Delete Reply
Hello. I just discovered you blog and soy as a apasionado of Morocco, I'm afraid for you seguirte kitchen. Sorprende a dish that was sweet with little fear of costumbre tomarlos well. A kiss. Delete Reply
@ Cocinamarroquí is the same that I surprised myself: expecting a savory dish and what a surprise I had! also the first time I tasted led me to enter, imagine! XD @ cooking lake, yes, the truth is that it is a very strange dish, but at least I know that Prague is also something similar, a friend went there, chose dessert (the letter was not translated) served spaghetti and sweet ... :) @ Marta is a sweet dish, so pasta is neutral in fact, as is rice, which can be found both salty or sweet, milk and cinnamon ... Delete Reply
Like everything in life, the harder it is to abandon tante emma laden the cultural prejudices. In Galicia make a blood sausage that is totally sweet, but a lot. And I eat when I'm Catacrac head! because you bring in your mouth looks when it does not have to taste nothing like what I expected. Fun. :) Reply Delete
hi, I know that sounds to have read somewhere that in the Balearic Islands are also noodle dessert?? you do not remember where I read it .... interesting! try it sure you get the staff! Delete Reply
@ Ana lovefood, the version with chicken yes there is resistance, since the noodles are sweet (besides, for every tablespoon of noodles usually added an icing sugar when eaten) and chicken, which is cooked to tagin or roast ... a discovery! :) @ Starbase totally agree, the mindsets that are sometimes hard to see what comes out of our "normal". I must admit that even now I'm used to, this post is precisely why I love it though because I find it weird ... @ Anirac, very interesting, and so