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Masfouf, Rfissa or Sfeffa
Sweet Couscous In North Africa, a sweet couscous is often served at the end of a meal; it is also offered at iftar and suhur during Ramadan.
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Total time
1-1/2 hours
3 lbs. couscous
1/2 cup melted unsalted butter
1/2 cup water
2 tsp. salt
1/2 cup melted unsalted butter
1/2 cup water
2 tsp. salt
1 cup almonds
1 cup raisins
1/2 cup (1 stick) butter
cinnamon
confectioner's sugar
1 cup raisins
1/2 cup (1 stick) butter
cinnamon
confectioner's sugar
Prepare the couscous as described in the basic recipe. While it is cooking, cover the raisins with warm water and let them soak. Toast the almonds under the broiler for several minutes until they just begin to turn color, then remove them from the oven and set aside. Melt the butter so that it is hot and ready when the couscous is cooked. Drain the raisins. When the couscous is ready, turn it out into the roasting pan, pour the butter evenly over it, and distribute it evenly with your fingers. Transfer the couscous to a serving platter, scatter the raisins and almonds on top, then sprinkle cinnamon and confectioner's sugar over everything.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.