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Fum Funa – Chicken Vermicelli in Sauce, Decorated with Almonds and Raisins
A traditional Moroccan dish where angel hair vermicelli is steamed and buried under a chicken sauce flavored with saffron, cinnamon and honey, then decorated with toasted almonds, raisins, powdered sugar and orange blossom water.
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Cost Breakdown
Critical Success Points
- • Coat the vermicelli with oil before steaming
- • Properly reduce the sauce with honey to achieve a caramelized texture
- • Three‑stage steaming with a cloth to prevent clumping
- • Shred the chicken very finely before returning it to the sauce
- • Final assembly: properly bury the sauce between the two layers of vermicelli
Safety Warnings
- • Beware of the very hot steam from the couscoussier.
- • Handle raw chicken carefully to avoid cross‑contamination.
- • Hot oil for frying the almonds can cause splattering.
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