Fum Funa – Chicken Vermicelli in Sauce, Decorated with Almonds and Raisins
Recipe by La Cuisine de Lynoucha
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.
MediumMoroccanServes 6
Printable version with shopping checklist
Source Video
20m
Prep
2h 35m
Cook
21m
Cleanup
3h 16m
Total
Cost Breakdown
Total cost:$22.45
Per serving:$3.74
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.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium
Creamy Cajun Chicken Pasta
American (Cajun-inspired)Medium