Top of Best: seffa wiht dried grapes and almonds

Sunday, April 5, 2020

seffa wiht dried grapes and almonds 1:40 PM

Moroccan food - SEFFA WITH DRIED GRAPES AND ALMONDS

total time: 45m
Number of people: 4

INGREDIENTS of SEFFA WITH DRIED GRAPES AND ALMONDS

360g steamed angel hair
10 cl milk
1/2 tsp. 1 teaspoon salt
2 c. orange blossom water
150 g raisins
40 g butter
50 g icing sugar

To serve :

200 g hulled almonds, roasted and crushed
2 c. icing sugar
1 C. cinnamon

Seffa is a delicious Moroccan recipe famous during Ramadan and special occasions. It is made from vermicelli, raisins, almonds and some spices. The recipe is easy to prepare and shouldn't take long to prepare. Just follow these steps:

PREPARATION of SEFFA WITH DRIED GRAPES AND ALMONDS:

Salt the milk and heat it. Wash the raisins and finely chop them.
Take a large dish, the flatter the dish the better in my opinion, Then place the Vermicelli while it's still hot and pour the butter all over it.
Drizzle the vermicelli with hot milk, orange blossom water, then stir in the raisins and icing sugar.
Now place the Vermicelli in your favorite dish. So it can be called traditional Moroccan food you should sprinkle crushed almonds, icing sugar and cinnamon to get that Moroccan food flavor.

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Thursday, April 2, 2020

Traditional Moroccan Cuisine 8:21 PM

Moroccan food - How to make PASTILLA with SHRIMP

Moroccan cuisine is influenced by the kingdom’s interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is typically a mix of Berber, Arabic, Andalusian, and Mediterranean cuisines with slight European and sub-Saharan influences.

Today we got for you one of the most famous dishes of traditional Moroccan cuisine Pastilla. It is in the form of a sweet, savory meat pie or spicy seafood pie with leaves of dough. It is said to be of Andalusi origin and is historically documented to be consumed in Morocco, and more recently introduced to Algeria, and Tunisia.

Usually Pastilla is made with chicken or beef but today we got a variation for the most daring of you, Pastilla with shrimps.

Ingredients

250 g small pastilla leaves
300 g peeled shrimp
300 g squid, diced
300 g white fish, diced
100 g rice vermicelli
80 g pitted green olives, cut
in small pieces
1/4 candied lemon cut into pieces
150 g minced button mushrooms
100 g of melted butter
Half a lemon juice

Preparation

In a skillet over high heat, sauté in 3 tsp. butter squid and shrimp for 2 to 3 minutes then set aside in a bowl.
Brown the diced white fish in 2 tablespoons of butter over high heat for 2 to 3 minutes.In another pan, heat the olive oil and brown the onion, garlic, mushrooms, harissa, olives and spices for 5 minutes over medium heat. At the end of cooking add the candied lemon, parsley and coriander.Soak the vermicelli in hot water for 5 minutes, drain and cut it.
In a large bowl, carefully mix the fish white, seafood, vermicelli and the mushroom and onion mixture. Add the lemon juice and adjust the seasoning.
Divide the stuffing into four portions. Butter a small round pan, line it with a small sheet of pastilla, brush it with butter and cover it with a second sheet to strengthen it.
Garnish the pastilla leaf with a portion of stuffing, fold over the edges, coat them with butter and beaten egg to close them.
Place the small pastilla, folded side down, on a buttered baking sheet and brush with melted butter. Repeat the operation until the stuffing is used up.
Bake the pastillas in an oven preheated to 180 ° C. Remove them from the oven as soon as they turn golden. Serve the hot pastillas.