Maghrebi Sweet Couscous (Seffa)

Maghrebi Sweet Couscous (Seffa)
Maghrebi Sweet Couscous (Seffa)
Residents of Maghreb use semolina to make tiny pasta pellets called kesksu in Arabic. Unlike pasta made with other types of wheat flour, pasta made from semolina does not become mushy during cooking. The old-fashioned way of making these pellets is to mix semolina flour with water, roll the dough into tiny balls, sift it over a medium-meshed wire sieve to remove any excess flour, then steam the final product over boiling water or a stew. Instant couscous, available at most supermarkets, is prepared by adding boiling water. Although not as fluffy as the classic type, it is more than acceptable for seffa and easy to prepare. Israelis make a larger form of couscous, which is lightly toasted; do not substitute for the regular type. In the Maghreb, couscous is both everyday fare—served in most households, both rich and poor, several times a week—and a food for special occasions. It is most commonly used as the base for flavorful meat, poultry, fish, or vegetable stews. For special occasions, however, it is sweetened and topped with dried fruits and nuts. Seffa is also made by mounding couscous on a platter and sprinkling sugar on top instead of stirring it. Seffa with dried fruits is a traditional Moroccan Hanukkah dish. For Rosh Hashannah, it is sprinkled with pomegranate seeds or small grapes. On Tu b'Shevat and other special occasions, it is garnished with datils rellenos (stuffed dates) and dried fruit. Moroccans prefer desserts rich and sugar, and their seffa is generally sweeter than Tunisian versions.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 to 8 servings
African Jewish Moroccan Milk/Cream Dairy Dessert Vegetarian Rosh Hashanah/Yom Kippur Spice Fall Cinnamon Couscous Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
  • pinch of salt
  • 4 cups boiling water
  • Carbohydrate 57 g(19%)
  • Cholesterol 15 mg(5%)
  • Fat 7 g(10%)
  • Fiber 3 g(13%)
  • Protein 8 g(15%)
  • Saturated Fat 4 g(19%)
  • Sodium 80 mg(3%)
  • Calories 320

Preparation 1. Pour the boiling water over the couscous and salt, cover, and let stand for 10 minutes. (If using regular couscous, after soaking, toss with 1 tablespoon vegetable oil, place in a colander, and steam over boiling water, stirring occasionally, for about 20 minutes.) Stir to fluff. 2. Stir the sugar and cinnamon into the butter. Pour over the couscous and toss to coat. Gradually add enough milk to moisten the couscous. 3. Mound the couscous on a large platter and sprinkle with the additional cinnamon. Or for individual servings, pack into custard cups and invert onto serving plates. VARIATIONSCouscous Hillo (Moroccan Fruited Couscous): Add 3/4 cup raisins, 3/4 cup chopped pitted dates, 3/4 cup chopped dried apricots, 3/4 cup chopped blanched almonds, and 3/4 cup chopped walnuts or 1/3 cup pine nuts. Couscous de Cérémonie: Mounded couscous is featured on special occasions, such as weddings and bar mitzvahs. Pack half of the couscous mixture into a large bowl, sprinkle with 2/3 cup ground toasted blanched almonds, top with the remaining couscous, invert onto a serving platter, and sprinkle with ground cinnamon. Garnish with datils rellenos. Reprinted with permission from The World of Jewish Desserts by Gil Marks. © 2000 Simon & Schuster

Preparation 1. Pour the boiling water over the couscous and salt, cover, and let stand for 10 minutes. (If using regular couscous, after soaking, toss with 1 tablespoon vegetable oil, place in a colander, and steam over boiling water, stirring occasionally, for about 20 minutes.) Stir to fluff. 2. Stir the sugar and cinnamon into the butter. Pour over the couscous and toss to coat. Gradually add enough milk to moisten the couscous. 3. Mound the couscous on a large platter and sprinkle with the additional cinnamon. Or for individual servings, pack into custard cups and invert onto serving plates. VARIATIONSCouscous Hillo (Moroccan Fruited Couscous): Add 3/4 cup raisins, 3/4 cup chopped pitted dates, 3/4 cup chopped dried apricots, 3/4 cup chopped blanched almonds, and 3/4 cup chopped walnuts or 1/3 cup pine nuts. Couscous de Cérémonie: Mounded couscous is featured on special occasions, such as weddings and bar mitzvahs. Pack half of the couscous mixture into a large bowl, sprinkle with 2/3 cup ground toasted blanched almonds, top with the remaining couscous, invert onto a serving platter, and sprinkle with ground cinnamon. Garnish with datils rellenos. Reprinted with permission from The World of Jewish Desserts by Gil Marks. © 2000 Simon & Schuster

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