Seffa is Morocco’s celebratory way of serving vermicelli — steamed until fluffy, mounded into a dome, and dusted with cinnamon and sugar, then crowned with tender, saffron-spiced chicken. It walks the same sweet-savory line as pastilla, just built on pasta instead of pastry.

A Dressed-Up Way to Serve Vermicelli

The angel hair steams in stages, fluffed with a fork between rounds so it doesn’t clump, while the chicken braises separately with cinnamon, ginger, and saffron until it’s ready to shred over the top. If you like this format, my couscous tfaya follows a similar steamed-grain-plus-stewed-topping idea, swapping vermicelli for couscous and caramelized onions for the chicken.

1. Prep the angel hair pasta
   Use angel hair (Moroccan brand if you have it).
   Pour 50 ml vegetable oil over the pasta, then massage it in until every strand is lightly coated.
   Set up a steamer: add enough water to the bottom pot.
   Loosely layer the pasta in the steamer basket.
   Steam on medium-high heat for 20 minutes, uncovered.
   
   
2. Cook the chicken
   Heat 2 Tbsp vegetable oil in a pot on medium-high.
   Add 4 chicken thighs (skin off). Sear briefly on both sides.
   Add the spices:
   • 1½ tsp salt
   • ½ tsp black pepper
   • 2 tsp ginger
   • 2 tsp turmeric
   • 1 cinnamon stick
   • a pinch of saffron mixed with hot water (pour in everything, including the flakes)
   • smen (optional, adds Moroccan umami)

   Cover and cook 35–40 minutes until very tender.
   Check occasionally; if it looks dry, add 100–200 ml hot water.
   
   

3. Second steam + separate the threads
   After the first 20 minutes, dump the pasta into a wide bowl/tray.
   Sprinkle 50–60 ml cold water over it.
   Break up every clump with your hands (key for fluffy seffa).
   Return to the steamer and steam another 20 minutes, still uncovered.
   
   
4. Repeat until fluffy, then finish with butter
   Do another round of 50–60 ml cold water + hand-fluff, then steam 20 minutes.
   When it looks very fluffy, mix in:
   • 30 g softened butter
   • 1½ tsp salt

   Steam one last 20 minutes if needed, until perfectly light.
   
   

5. Shred the chicken + start the caramelized onions
   Cool slightly, then shred and remove all bones.
   In the same pot (with leftover juices, fat, spices), add:
   • 3 medium onions, roughly chopped
   • 100 g raisins
   • keep the cinnamon stick in the pot

   Cook on medium, stirring, until onions turn very soft.
   
   

6. Finish the caramelized onions + warm the chicken
   Keep cooking until most moisture is gone and the mix turns jammy and glossy.
   If it sticks before it softens, add 1–2 Tbsp hot water, then keep reducing.
   Turn off the heat.
   Set aside a portion for decorating.
   Add shredded chicken back in and warm it gently in the onions.
   
   
7. Quick almond crumble + serving
   Fry blanched almonds in a little oil until deep golden.
   Drain, then crush into a light crumble (not powder).
   Mix with a spoon of powdered sugar + a pinch of cinnamon.
   
   

   Plating: build a flat bed of seffa, add warm chicken, top with caramelized onions, then finish with powdered sugar, cinnamon, and the almond crumble.
   For detailed plating tips and visual guidance, see the video on YouTube:
   https://youtu.be/Gtn3ToeukDw

       Notes & Swaps

• If the pasta gets mushy, you used too much water or covered it — keep it uncovered.
• Onions should become sweet without sugar — cook longer and keep reducing.
• Almonds: toasting works, but frying gives the best crunch.
• Serve seffa warm or at room temperature, but keep the chicken warm.