Eid Special Recipe: Couscous Seffa
It’s the first day of Eid today! Cooking something special? Why not try this sweet and simple Couscous Seffa recipe.
Prep Time: 40 minutes Level of Difficulty: Easy Serves: 4 persons[boxify cols_use =”1″ cols =”2″ position =”left” order =”first” box_spacing =”5″ padding =”20″ background_color =”#ddd” border_style =”solid” ]
100g powdered mixture of roasted almonds and sugar
100g poached raisins
150g powdered sugar
Cinnamon powder to garnish
Almonds to garnish
Pistachios to garnish
2 tbsp Olive oil
[/boxify] [boxify cols_use =”1″ cols =”2″ position =”right” order =”last” box_spacing =”5″ padding =”20″ border_width =”1″ border_color =”#cccccc” border_style =”solid” ] Cooking Directions:
- Separate the couscous grains with your hands, and let it stand for 10 mins.
- Add little salt and olive oil and let it stand for 10 minutes again.
- Now add a little bit of water, but not too much otherwise the coucous will get overcooked.
- Steam the couscous in a oven for 15-20 mins.
- Once the couscous is cooked, add the butter, powdered mixture of roasted almonds and sugar, and sugar powder. Mix all ingredients well.
- Transfer the contents onto a large flat plate, and press gently to form a pyramid. Garnish with cinnamon powder, sugar powder, almonds and pistachios.
- Serve warm.
By Chef Kenza Fatahir
Kenza is the Chef de partie at Grand Hyatt, Doha. She was a former Demi chef de partie in Hyatt Regency Casablanca, and likes to call herself ‘Hyatt’s daughter’ as her career has always been centered around the Hyatt chain of hotels. She loves interacting with her guests while working, seeking their feedback whenever possible. Her proudest moment was when she won the first prize at a culinary competition in Casablanca in March 2010, where she was the only female participant.