Seffa Medfouna with Chicken – A Traditional Moroccan Sweet and Savory Dish

 

Seffa Medfouna is one of Morocco's most beloved traditional dishes, often served during weddings, celebrations, and Eid gatherings. This unique recipe features layers of steamed vermicelli (or couscous) sweetened with powdered sugar, cinnamon, and almonds, hiding a savory and fragrant chicken filling spiced with ginger, turmeric, saffron, and onions. The perfect balance of sweet and savory makes Seffa a symbol of Moroccan hospitality and richness.

What Is Seffa Medfouna?

In Arabic, “Seffa” refers to a dish of steamed broken pasta or couscous. “Medfouna” means “buried,” because the chicken or meat is buried beneath a dome of sweetened pasta or couscous. This dish is a culinary treasure that combines textures and flavors in an unforgettable way – fluffy and lightly sweetened vermicelli on the outside, tender spiced chicken in the center.

Origin and Cultural Significance

Seffa Medfouna is a true reflection of Moroccan culinary creativity. It showcases the country’s love for pairing sweet and savory elements, a signature of Moroccan gastronomy. Traditionally served during special events, Seffa symbolizes generosity and joy. While the most common versions are made with chicken or lamb, a vegetarian version also exists using chickpeas and raisins.

Ingredients

For the Chicken:

• 1 whole chicken (cut into pieces, or use thighs/legs)
• 2 large onions, finely chopped
• 2 tablespoons olive oil + 1 tablespoon butter or smen
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• ¼ teaspoon saffron threads (optional but traditional)
• 1 cinnamon stick
• Salt and black pepper to taste
• 1 handful of chopped fresh parsley and cilantro
• 2 cups water

For the Seffa (Vermicelli Topping):

• 500g fine vermicelli (or medium couscous as an alternative)
• 1 tablespoon vegetable oil (for tossing the pasta)
• ½ teaspoon salt
• ⅓ cup powdered sugar (or to taste)
• 1 tablespoon ground cinnamon
• 1 cup blanched almonds, toasted and coarsely chopped (for garnish)

How to Make Seffa Medfouna – Step by Step

1. Prepare the Chicken Stew

1. In a heavy-bottomed pot or tagine, heat the olive oil and butter over medium heat.
2. Add the chopped onions and sauté for a few minutes until translucent.
3. Add the chicken pieces, spices (ginger, turmeric, saffron, cinnamon stick, salt, pepper), and herbs.
4. Brown the chicken on all sides for 5–7 minutes.
5. Pour in the water and bring to a boil. Cover and simmer for 45–60 minutes until the chicken is fully cooked and tender.
6. Uncover in the last 10 minutes to allow the sauce to reduce and thicken.

2. Prepare the Vermicelli (or Couscous)

1. Break the vermicelli into smaller strands if long, and rinse lightly under cold water. Toss with a little vegetable oil.
2. Steam the vermicelli in a couscoussier or steamer over boiling water for 20 minutes.
3. Remove, fluff, and sprinkle with a bit of salted water. Let rest for 10 minutes.
4. Repeat the steaming process two more times (total of three steams), fluffing and sprinkling water between each.
5. During the final steam, you can add a handful of raisins if desired for extra sweetness.

3. Assemble the Seffa

1. Place a layer of the steamed vermicelli on a large serving dish.
2. Arrange the cooked chicken pieces in the center.
3. Cover the chicken entirely with the remaining vermicelli, forming a dome.
4. Drizzle a few spoonfuls of the onion sauce over the top if desired (or serve it on the side).
5. Dust the top with powdered sugar and ground cinnamon in decorative patterns.
6. Sprinkle with toasted chopped almonds for crunch and flavor.

Serving Suggestions

• Serve hot as a main dish for festive lunches or dinners.
• Pair with Moroccan mint tea for an authentic experience.
• Garnish with additional raisins, fried almonds, or dates for a richer touch.

Health Benefits

• Protein: Chicken provides high-quality protein, essential for muscle repair and immune support.
• Almonds: Rich in healthy fats, vitamin E, and antioxidants.
• Cinnamon: May help regulate blood sugar and has anti-inflammatory properties.
• Turmeric & Ginger: Known for their digestive and anti-inflammatory benefits.

Tips for Perfect Seffa

• Use a couscoussier for best steaming results, but a regular steamer can also work.
• Don’t skip the three-steam method – it ensures fluffy, tender pasta.
• Adjust sugar and cinnamon topping based on your personal sweetness preference.
• For extra aroma, add orange blossom water to the steaming water.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the microwave or steam gently to preserve texture.

FAQs

Can I use couscous instead of vermicelli?

Yes, couscous is a traditional alternative and is easier to prepare for some. The dish remains Seffa Medfouna either way.

Is this dish sweet or savory?

Both! The chicken filling is savory and spiced, while the topping is lightly sweetened, creating a delicious balance.

Can I make it vegetarian?

Yes. Replace the chicken with a hearty vegetable stew or chickpeas with raisins and onion sauce.

Conclusion

Seffa Medfouna with Chicken is more than just a dish – it’s a Moroccan celebration of flavors, aromas, and traditions. Whether you’re serving it for a family gathering or exploring new culinary horizons, this dish is sure to impress. The contrast of sweet and savory, tender and crispy, fluffy and juicy – all in one plate – is what makes Seffa a timeless treasure of Moroccan cuisine.

Try this recipe and bring the essence of Moroccan festivities to your own table!