Moroccan cuisine · Dough, Pasta & Rice

Seffa Medfouna

Sweet-savory vermicelli with hidden cinnamon chicken, almonds and powdered sugar – a festive dish with a surprise.

Ingredients · for 4 servings

• 400 g vermicelli
• 400 g boneless chicken thighs
• 2 onions
• 1/2 tsp saffron threads
• 1 tsp ginger (ground)
• 2 tsp cinnamon
• 60 g butter
• 80 g almonds
• 4 tbsp powdered sugar
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Braise the chicken with the chopped onions, saffron, ginger, salt and pepper in a little water for 40 min until tender, then shred.
2. Break the vermicelli into pieces, cook (or steam the traditional way), drain and toss with butter.
3. Toast the almonds and chop roughly.
4. Mound half of the vermicelli into a dome shape and set the chicken in the center.
5. Cover with the remaining vermicelli so the meat is hidden (medfouna = 'buried').
6. Decorate with powdered sugar and cinnamon in stripes and sprinkle with almonds.
7. Serve warm – everyone digs their way down to the savory core.