Moroccan Lamb Vermicelli – Seffa medfouna

Moroccan Lamb Vermicelli – Seffa medfouna
There are two variants of the Moroccan vermicelli, the first one uses chicken and this one will use lamb, both are very delicious, but this one is a bit spicy and highly aromatic.
Here are the ingredients you will need:
Ingredients
  • 750 g lamb
  • 5 onions, chopped
  • ½ teaspoon pepper
  • A pinch of saffron
  • Salt
  • 1 cinnamon stick or 1 teaspoon ground cinnamon
  • 100g butter
  • 1 kilo of short capellini pasta, don’t use the long ones.
Instructions
  1. Now for the preparation:
  2. Cook the meat in a pot with chopped onions
  3. Add salt, pepper, saffron, cinnamon and butter
  4. Cover with water
  5. Once the meat is cooked, let it reduce until complete evaporation of all the water, only fat should remain, remove from heat and set aside
    On the other hand, 30 minutes before the meal, put the pasta in the top of the couscoussier in order to steam it, while the meat is cooking, after steam start coming out from the vermicelli, remove from heat and pour into a pot containing boiling salted water.
    Leave it there a little while stirring then remove, drain and rinse in the top of the couscoussier with cold water.
  6. Put to cook on the couscoussier filled with boiling water again and take away from the heat when steam starts coming out.
  7. Place in a big plate, mix in 100g butter and warmed meat.
  8. Place in a large dish, a first flat layer of noodles, spread over the meat pieces and place a second layer of noodles on top in cone-shaped.
  9. Garnish with cinnamon and serve with powdered sugar, and fresh milk served in separate bowls.

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