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Poultry

Traditional Moroccan Seffa Medfouna (Steamed Vermicelli with Spiced Chicken)

A spectacular sweet and savory Moroccan banquet dish: delicate angel-hair vermicelli dusted with cinnamon, icing sugar, and toasted almonds, hiding tender spiced chicken beneath.

Moroccan Seffa Medfouna decorated with cinnamon stripes, powdered sugar, and fried almonds

Prep

30 minutes

Cook

1 hour

Servings

6-8

Difficulty

Advanced

Seffa Medfouna is one of Morocco’s most visually stunning banquet centerpieces. Combining the comforting lightness of triple-steamed sweet angel-hair vermicelli with a rich, savory filling of saffron-infused chicken and caramelized onions, it is a quintessential representation of Moroccan culinary balance.

Guests break through the exterior dusted with powdered sugar, cinnamon lines, and toasted golden almonds to discover the tender, fragrant meat hidden within.

Ingredients

For the Hidden Spiced Chicken (Medfouna)

  • 1 kg chicken thighs or breasts, cut into chunks
  • 3 large yellow onions, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/2 tsp crushed saffron threads
  • 1 tsp smen (fermented butter)
  • 60ml olive oil
  • 1 bunch fresh parsley and coriander, tied
  • 1 tbsp honey
  • 1 tsp salt and 1/2 tsp black pepper

For the Steamed Vermicelli (Seffa)

  • 500g broken angel-hair vermicelli (chaariya seffa / capelli d'angelo)
  • 4 tbsp neutral vegetable oil
  • 60g unsalted butter, softened
  • 60g icing sugar
  • 1/2 tsp salt
  • Warm water for sprinkling

For Garnish

  • 150g raw almonds, blanched, peeled, and fried in oil until golden
  • 2 tbsp ground cinnamon
  • 3 tbsp icing sugar
  • Hard-boiled eggs, halved (optional)

Instructions

  1. 1

    Cook the chicken filling: In a heavy pot, heat olive oil and smen over medium heat. Sauté onions, garlic, chicken, ginger, cinnamon, turmeric, saffron, salt, and pepper for 10 minutes. Add tied herbs and 100ml water. Cover and simmer on low for 35 minutes until chicken is tender.

  2. 2

    Remove the chicken and shred the meat. Continue simmering the onion sauce uncovered until thick and caramelized. Stir in 1 tbsp honey. Return shredded chicken to the sauce and keep warm.

  3. 3

    Steam the vermicelli (First Steam): In a large wide basin (gsaa), toss the dry vermicelli with 3 tbsp of vegetable oil until every strand is coated. Transfer to the steamer basket (kesskess) placed over boiling water. Steam for 20 minutes once steam begins rising through the pasta.

  4. 4

    Second Steam: Tip the vermicelli back into the basin. Sprinkle generously with 1 cup of warm salted water while using two forks to fluff and separate the strands. Let rest 5 minutes to absorb liquid. Return to the steamer and steam for another 15 minutes.

  5. 5

    Third Steam: Repeat the basin step, sprinkling with warm water. Steam one final time for 10-15 minutes until the vermicelli is completely tender, silky, and soft.

  6. 6

    Finishing the Seffa: Transfer the hot vermicelli to the basin. Immediately work in the softened butter and icing sugar until glossy and fragrant.

  7. 7

    To assemble: In a large serving dome or platter, place half of the warm sweet vermicelli. Spoon the warm spiced chicken and thick onion sauce over the center. Cover completely with the remaining vermicelli, shaping it into a neat decorative pyramid.

  8. 8

    Decorate the exterior with alternating diagonal stripes of ground cinnamon and icing sugar. Line the base with fried crunchy almonds and optional halved hard-boiled eggs. Serve immediately.

Tips

  • Always coat the dry vermicelli thoroughly in oil before the first steam — this prevents the strands from turning into a gummy clump.
  • Using Moroccan 'chaariya seffa' (extra-thin angel-hair pasta) gives the light, cloud-like texture essential for a true Seffa.
  • Seffa can also be served plain (without the hidden chicken) as a sweet dessert course after a savory tagine.

Questions About This Recipe

What does 'Medfouna' mean?

'Medfouna' means 'buried' in Arabic — referring to the flavorful spiced chicken concealed beneath the snow-white mound of sweet vermicelli.

Can I make Seffa with couscous instead of vermicelli?

Yes! Seffa is equally popular made with fine steamed couscous, layered with butter, sugar, raisins (zbib), and cinnamon.

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