First of all, I apologize for my long absence (not that anyone has likely noticed, as I don't seem to get too many hits). I started a new job at the beginning of January, and though part-time, it's kept me busy.
But enough apologies. I turn now to the topic at hand: the ever-amazing, always delicious (especially when enjoyed with a glass of ice-cold milk) siffa.
What is siffa? Basically, it's a sweet couscous dish. I've had it made with rice, with sharia (vermicelli), and, of course, with siffa itself--a type of super-fine couscous that is smaller than the grain used with savory dishes. The last time I checked, it was unavailable in the U.S., so I generally just use regular couscous.
To make it, steam your couscous as usual (I steam mine three times, with oil and butter). Once that is finished, mix it with raisins which you have either steamed along with the couscous, or at least soaked in hot water. You want plump, juicy raisins, not dessicated minuscule ones.
You will then pile the seffa mixed with raisins more or less in a conical fashion, perhaps slightly steeper than a regular couscous presentation, but roughly the same.
Now for the garnishes (my favorite part). The way the dish is garnished varies from family to family, but the way I like it is with lots and lots of yummy fried, crushed almonds. (Boil the almonds, peel them, then fry them in vegetable oil. Drain and then pulverize in your blender or food processor--or, if you have lots of time and like to do such things, in a mortar). I sprinkle the almonds all around the circumference of the dish, with more in a side dish for people to add according to their preference.
Then, I make a slight indentation at the top of the cone, and fill this with powdered sugar, which I allow to spill artfully down the sides of the pile. Again, I offer dishes of powdered sugar on the side for people to add if they so desire.
Finally, a slight dusting of cinnamon is applied (and yes, I keep a dish of this on the table, too); I generally sift four thin lines over the cone, starting at the base, working my way up, and then down to the other side.
Side dishes are not normally served with siffa. It's usually served on its own, and it's best when slightly warm.
As mentioned previously, I adore it with a glass of ice-cold milk (much as I would a piece of chocolate cake--the idea of guzzling Coca-Cola with this dish seems sacrilegious).
It's ever so good and not a dish that's often seen in so-called Moroccan cookbooks. Give it a try--kids love it, too.
(By the way, the picture that I found of siffa is FAR too skimpy on the garni--live it up, life is short--FRIED, CRUSHED ALMONDS RULE!)
