Recette Ramadan Seffa Medfouna Maison : Moelleuse, Parfumée et Irrésistible
RECETTE RAMADAN 🌙 SEFFA MEDFOUNA Maison : Moelleuse, Parfumée et Irrésistible ! is a medium North African recipe that serves 4. 450 calories per serving. Recipe by Casa Bena Cuisine on YouTube.
Prep: 20 min | Cook: 150 min | Total: 3 hrs 20 min
Cost: $53.43 total, $13.36 per serving
Ingredients
- 3 tablespoons Olive Oil (extra‑virgin, for browning chicken)
- 2 tablespoons Sunflower Oil (for coating vermicelli)
- 3 large pieces Chicken Thighs, Skinless (bone‑in, skin removed; will be deboned after cooking)
- 4 large Onion (coarsely chopped)
- 1 small bunch Fresh Parsley (roughly chopped)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Salt
- a few threads Saffron Threads (soaked in 150 ml warm water)
- 1 Cinnamon Stick
- 1 teaspoon Ground Cinnamon
- 50 grams Unsalted Butter (cut into cubes)
- 100 grams Raisins (brown or white) (split 50 g for sauce, 50 g for vermicelli)
- 3 tablespoons Honey (good quality)
- 3 tablespoons Powdered Sugar (Icing Sugar) (adjust to taste, 2‑3 tbsp)
- 500 grams Angel Hair Vermicelli (fine, also called cheveux d'ange)
- 20 grams Almonds, sliced (for garnish)
Instructions
Prepare Ingredients
Chop the onions coarsely, mince the parsley, remove the skin from the chicken thighs and cut each thigh in half. Soak the saffron threads in 150 ml warm water.
Time: PT10M
Brown the Chicken
Heat 3 Tbsp olive oil in the pot over medium‑high heat. Add the chicken pieces and brown on all sides, about 8‑10 minutes.
Time: PT10M
Sauté Onions and Spices
Add the chopped onions to the pot. Sprinkle turmeric, ground ginger, black pepper, salt, and the cinnamon stick. Cook, stirring, until the onions soften and release their moisture, about 5 minutes.
Time: PT5M
Simmer Chicken with Saffron
Pour the saffron‑water mixture and an additional 200 ml water into the pot. Add the parsley bunch. Cover and simmer gently for 30 minutes until the chicken is tender.
Time: PT30M
Coat Vermicelli with Oil
Place the vermicelli in a large bowl and drizzle 2 Tbsp sunflower oil over it. Toss gently to coat each strand without breaking them.
Time: PT5M
First Steam of Vermicelli
Transfer the oiled vermicelli to the steamer basket. Steam, covered, for 20 minutes.
Time: PT20M
Debone the Chicken
Remove the cooked chicken from the pot, let it cool slightly, then pull the meat off the bones, discarding the bones. Set the shredded chicken aside.
Time: PT5M
Reduce the Sauce
Return the pot to medium heat, remove the cinnamon stick, and let the sauce reduce, stirring occasionally, for about 15 minutes until it thickens.
Time: PT15M
Finish the Filling Sauce
Stir in 3 Tbsp honey, 1 tsp ground cinnamon, and 50 g raisins. Cook, stirring, for another 5 minutes until the mixture is glossy and the raisins are plump.
Time: PT5M
Drain and Re‑hydrate Vermicelli
Place the first‑steamed vermicelli in a large bowl. Pour 1 L boiling water over it, then ladle in hot water three times, mixing gently with a fork after each ladle until the water is absorbed.
Time: PT5M
Second Steam
Let the vermicelli sit for 5 minutes to absorb remaining moisture, then return it to the steamer basket and steam for another 15 minutes.
Time: PT15M
Final Steam with Salt and Remaining Raisins
Dissolve 1 Tbsp salt in a ladle of hot water. Drizzle this over the vermicelli, add the remaining 50 g raisins, and steam for a final 10 minutes.
Time: PT10M
Butter‑Sugar Finish
Melt the 50 g butter in a small pan. Add the powdered sugar and stir until smooth. Fold this mixture into the steamed vermicelli until evenly coated.
Time: PT5M
Assemble the Dish
In a serving platter, spread a layer of vermicelli, then a generous layer of the chicken‑onion‑raisin filling, and top with another layer of vermicelli. Shape into a dome or pyramid. Garnish with caramelized onion bits, sliced almonds, a dusting of cinnamon and powdered sugar.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Contains gluten, Contains dairy, Contains honey, Not vegan, Not vegetarian
Allergens: Gluten, Dairy, Honey
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Sunflower Oil: olive oil, vegetable oil
- Instead of Chicken Thighs, Skinless: boneless chicken breast, leg quarters
- Instead of Onion: shallots, leeks
- Instead of Fresh Parsley: cilantro, fresh coriander
- Instead of Turmeric Powder: ground cumin (different flavor)
- Instead of Ground Ginger: fresh grated ginger (use 1 tsp)
- Instead of Ground Black Pepper: white pepper
- Instead of Salt: sea salt, kosher salt
- Instead of Saffron Threads: saffron substitute, turmeric for color
- Instead of Cinnamon Stick: ground cinnamon only
- Instead of Ground Cinnamon: cinnamon powder
- Instead of Unsalted Butter: margarine
- Instead of Raisins (brown or white): dried cranberries, golden raisins
- Instead of Honey: maple syrup, agave nectar
- Instead of Powdered Sugar (Icing Sugar): granulated sugar (finely ground)
- Instead of Angel Hair Vermicelli: thin rice noodles
- Instead of Almonds, sliced: toasted pine nuts
Equipment Needed
- Large Pot or Dutch Oven
- Steamer Basket / Couscoussier
- Large Mixing Bowl
- Ladle
- Fork
- Knife
- Cutting Board
- Measuring Spoons
- Serving Platter
Critical Steps — Do Not Skip
- Browning the chicken to develop flavor
- Soaking saffron to release color and aroma
- Reducing the sauce to the proper thickness
- Handling the hot, delicate vermicelli without crushing it
- Steaming vermicelli twice with proper water absorption
Chef Tips from the Video
- Use high‑quality saffron for authentic aroma; a pinch goes a long way.
- Toast the sliced almonds lightly before garnish for extra crunch.
- If you prefer a less sweet dish, reduce honey to 2 Tbsp.
- A light drizzle of rose water at the end adds a traditional North African fragrance.
Troubleshooting
Chicken turns dry after cooking.
Do not over‑cook; remove chicken as soon as it is tender. Keep the sauce moist and stir the shredded meat back into the sauce before assembling.
Vermicelli becomes clumpy or sticks together.
Coat the dry vermicelli thoroughly with oil before steaming and fluff with a fork after each steaming stage. Avoid pressing the strands.
Sauce is too thin.
Continue reducing over medium heat, stirring frequently until it coats the back of a spoon. You can also add a teaspoon of cornstarch slurry if needed.
Excess water remains at the bottom of the dish after steaming.
Drain the vermicelli well after each steaming step and allow it to sit uncovered for a few minutes to let steam escape.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 2 months; thaw in the refrigerator before reheating.
Room temperature: Not recommended; the dish contains butter and cooked chicken.
Make-Ahead Tips
- Prepare the chicken sauce up to step 9 and refrigerate; reheat gently before assembling.
- First steam of vermicelli can be done a day ahead and kept covered in the fridge.
- Garnishes (almonds, caramelized onions) can be toasted in advance.
Frequently Asked Questions
What is the cultural significance and history of Sefa Mutfuna in North African cuisine?
Sefa Mutfuna is a traditional North African celebratory dish that blends sweet and savory flavors, reflecting the region’s love for aromatic spices, honey, and dried fruit. Historically it was prepared for weddings and festivals, symbolizing abundance and hospitality.
What are the traditional regional variations of Sefa Mutfuna in the Maghreb?
In Morocco, the dish often uses couscous instead of vermicelli and adds orange blossom water. In Algeria and Tunisia, the recipe sticks to fine vermicelli and may include toasted sesame seeds or pistachios for extra texture.
How is Sefa Mutfuna authentically served in North African households?
It is typically presented on a large communal platter, layered in a dome shape, and garnished with caramelized onions, toasted almonds, a dusting of cinnamon and powdered sugar. Guests eat it with their hands or a large spoon, sharing the sweet‑savory layers together.
During which occasions is Sefa Mutfuna traditionally prepared in North African culture?
Sefa Mutfuna is commonly made for special celebrations such as weddings, Eid al‑Fitr, and harvest festivals. Its festive appearance and sweet‑savory profile make it a centerpiece for holiday feasts.
What makes Sefa Mutfuna special compared to other North African vermicelli dishes?
The unique combination of a honey‑raisin caramelized chicken filling, saffron‑infused broth, and a final butter‑sugar glaze gives Sefa Mutfuna a distinct sweet‑savory balance that is richer than ordinary vermicelli salads or couscous dishes.
What are the authentic traditional ingredients for Sefa Mutfuna versus acceptable substitutes?
Traditional ingredients include skinless chicken thighs, fine angel‑hair vermicelli, saffron threads, honey, raisins, and cinnamon. Acceptable substitutes are chicken breast for thigh meat, turmeric for a milder color, maple syrup for honey, and thin rice noodles for vermicelli.
What are the most common mistakes to avoid when making Sefa Mutfuna at home?
Common errors include over‑cooking the chicken, which makes it dry; not coating the vermicelli with oil, leading to clumping; opening the steamer too early, causing uneven cooking; and adding too much water, which dilutes the sauce.
Why does this Sefa Mutfuna recipe use a two‑stage steaming process for the vermicelli?
The two‑stage steaming allows the vermicelli to first become tender, then absorb flavored water and salt evenly before the final steam, ensuring a light, fluffy texture without becoming mushy.
Can I make Sefa Mutfuna ahead of time and how should I store it?
Yes, you can prepare the chicken sauce and the first‑steamed vermicelli up to step 9, then refrigerate each component separately. Reheat the sauce gently and give the vermicelli a quick steam before final assembly.
What texture and appearance should I look for when the vermicelli is properly cooked for Sefa Mutfuna?
The vermicelli should be translucent, slightly glossy, and fluffy, with no clumps. It should hold its shape when lifted with a fork and absorb the flavored water without becoming soggy.
What does the YouTube channel Casa Bena Cuisine specialize in?
The YouTube channel Casa Bena Cuisine specializes in authentic North African home cooking, showcasing traditional recipes, festive dishes, and modern twists on classic flavors with clear step‑by‑step tutorials.
How does the YouTube channel Casa Bena Cuisine's approach to North African cooking differ from other cooking channels?
Casa Bena Cuisine focuses on preserving cultural heritage by using traditional ingredients and techniques, while also providing practical tips for modern home kitchens. The channel emphasizes detailed explanations of spice usage and steaming methods that are often omitted by generic cooking channels.
Last updated: August 24, 2026
