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'''''Seffa''''' ({{Lang-ar|السفة}}) is a Maghrebi term<ref name="Walker1990">{{cite book|author=Harlan Walker|title=Oxford Symposium on Food & Cookery, 1989: Staplefoods : Proceedings|url=https://books.google.com/books?id=I15eJt6U3gMC&pg=PA176|year=1990|publisher=Oxford Symposium|isbn=978-0-907325-44-4|page=176}}</ref> for a dish of sweetened [[semolina]] [[Couscous|cuscus]] with butter, cinnamon, and almonds.<ref>{{Cite book|last=Albala|first=Ken|url=https://books.google.com/books?id=NTo6c_PJWRgC&pg=PA235 |title=Food Cultures of the World Encyclopedia|date=2011|publisher=ABC-CLIO|isbn=978-0-313-37626-9|language=en}}</ref> The dish may incorporate meat,<ref name=Got20/> and also alternatively be made with [[vermicelli]] or [[rice]].<ref>{{Cite web|url=https://2m.ma/ar/mag/%D8%A7%D9%84%D9%82%D9%8A%D9%85%D8%A9-%D8%A7%D9%84%D8%BA%D8%B0%D8%A7%D8%A6%D9%8A%D8%A9-%D9%84-%D8%A7%D9%84%D8%B3%D9%81%D8%A9-%D8%A7%D9%84%D9%85%D8%BA%D8%B1%D8%A8%D9%8A%D8%A9%D9%81%D9%8A-%D8%B5%D8%A8%D8%A7%D8%AD%D9%8A%D8%A7%D8%AA-20180208/|title=القيمة الغذائية ل "السفة" المغربية يعرفنا عليها نبيل العياشي في "صباحيات"|website=2M|language=ar|access-date=2020-04-28}}</ref><ref>{{Cite web|url=https://machahid24.com/lifestyle/11940.html|title=طريقة تحضير السفة المغربية|last=صبري|first=كتبه: صفاء|date=2014-05-19|website=مشاهد 24|language=ar|access-date=2020-04-28}}</ref> This dish is generally consumed at the end of a meal, before dessert. It is often served at traditional marriage ceremonies and family gatherings.{{cn|date=November 2021}}
'''''Seffa''''' ({{Lang-ar|السفة}}) is a Marocain term<ref name="Walker1990">{{cite book|author=Harlan Walker|title=Oxford Symposium on Food & Cookery, 1989: Staplefoods : Proceedings|url=https://books.google.com/books?id=I15eJt6U3gMC&pg=PA176|year=1990|publisher=Oxford Symposium|isbn=978-0-907325-44-4|page=176}}</ref> for a dish of sweetened [[semolina]] [[Couscous|cuscus]] with butter, cinnamon, and almonds.<ref>{{Cite book|last=Albala|first=Ken|url=https://books.google.com/books?id=NTo6c_PJWRgC&pg=PA235 |title=Food Cultures of the World Encyclopedia|date=2011|publisher=ABC-CLIO|isbn=978-0-313-37626-9|language=en}}</ref> The dish may incorporate meat,<ref name=Got20/> and also alternatively be made with [[vermicelli]] or [[rice]].<ref>{{Cite web|url=https://2m.ma/ar/mag/%D8%A7%D9%84%D9%82%D9%8A%D9%85%D8%A9-%D8%A7%D9%84%D8%BA%D8%B0%D8%A7%D8%A6%D9%8A%D8%A9-%D9%84-%D8%A7%D9%84%D8%B3%D9%81%D8%A9-%D8%A7%D9%84%D9%85%D8%BA%D8%B1%D8%A8%D9%8A%D8%A9%D9%81%D9%8A-%D8%B5%D8%A8%D8%A7%D8%AD%D9%8A%D8%A7%D8%AA-20180208/|title=القيمة الغذائية ل "السفة" المغربية يعرفنا عليها نبيل العياشي في "صباحيات"|website=2M|language=ar|access-date=2020-04-28}}</ref><ref>{{Cite web|url=https://machahid24.com/lifestyle/11940.html|title=طريقة تحضير السفة المغربية|last=صبري|first=كتبه: صفاء|date=2014-05-19|website=مشاهد 24|language=ar|access-date=2020-04-28}}</ref> This dish is generally consumed at the end of a meal, before dessert. It is often served at traditional marriage ceremonies and family gatherings.{{cn|date=November 2021}}


''Seffa'' can also be served with chicken ({{Lang|ar|السفة بالدجاج}}) or with raisins ({{Lang|ar|السفة الحلوة بالزبيب}}).<ref>{{Cite web|url=http://dziriya.net/seffa-mesfous-zbib-couscous-sucre-aux-raisins-secs/|title=Seffa, Mesfous Zbib : couscous sucré aux raisins secs - Dziriya.net|website=dziriya.net|language=fr-FR|access-date=2017-09-05}}</ref>
''Seffa'' can also be served with chicken ({{Lang|ar|السفة بالدجاج}}) or with raisins ({{Lang|ar|السفة الحلوة بالزبيب}}).<ref>{{Cite web|url=http://dziriya.net/seffa-mesfous-zbib-couscous-sucre-aux-raisins-secs/|title=Seffa, Mesfous Zbib : couscous sucré aux raisins secs - Dziriya.net|website=dziriya.net|language=fr-FR|access-date=2017-09-05}}</ref>

Revision as of 11:53, 17 October 2022

Seffa السفة
Moroccan vermicelli-based seffa
Region or stateMaghreb
  •   [[Commons:Category:Seffa|Media: Seffa السفة]]

Seffa (Template:Lang-ar) is a Marocain term[1] for a dish of sweetened semolina cuscus with butter, cinnamon, and almonds.[2] The dish may incorporate meat,[3] and also alternatively be made with vermicelli or rice.[4][5] This dish is generally consumed at the end of a meal, before dessert. It is often served at traditional marriage ceremonies and family gatherings.[citation needed]

Seffa can also be served with chicken (السفة بالدجاج) or with raisins (السفة الحلوة بالزبيب).[6]

According to Emily Gottreich, the version of seffa involving a mixture of butter with chicken, or other meat, is a "distinctively Moroccan dish" traditionally only found in Muslim homes owing to the Jewish dietary prohibition on the mixing of meat and dairy in a single meal.[3]

However, seffa in its simpler form, flavoured with just sugar and cinnamon, is prepared by Moroccan Jewish communities on the night of the Mimouna. This dish is also known by the French: Couscous Sucré et Sec (sweet and dry couscous).[7]

There are also sweetened cuscus dishes besides seffa, such as mesfouf.

See also

References

  1. ^ Harlan Walker (1990). Oxford Symposium on Food & Cookery, 1989: Staplefoods : Proceedings. Oxford Symposium. p. 176. ISBN 978-0-907325-44-4.
  2. ^ Albala, Ken (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. ISBN 978-0-313-37626-9.
  3. ^ a b Gottreich, Emily Benichou (2020). Jewish Morocco: A History from Pre-Islamic to Postcolonial Times. Bloomsbury Publishing. ISBN 9781838603618.
  4. ^ "القيمة الغذائية ل "السفة" المغربية يعرفنا عليها نبيل العياشي في "صباحيات"". 2M (in Arabic). Retrieved 2020-04-28.
  5. ^ صبري, كتبه: صفاء (2014-05-19). "طريقة تحضير السفة المغربية". مشاهد 24 (in Arabic). Retrieved 2020-04-28.
  6. ^ "Seffa, Mesfous Zbib : couscous sucré aux raisins secs - Dziriya.net". dziriya.net (in French). Retrieved 2017-09-05.
  7. ^ Katherine Romanow (September 2013). "Mufleta, Zaban and Sushi: The Development of the Mimouna and its Foodways from Morocco to Montreal" (Document). Concordia University. {{cite document}}: Unknown parameter |url= ignored (help)

Further reading

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