chaariya medfouna

Ingredients for 10 people :

* 1 kg (2 lbs 3 oz) of vermicelli

Prepare the chicken offal or meat as described in the recipe for the medfouna couscous and put on one side

Half an hour before the meal, put the vermicelli in the upper part of the couscous steamer, over the lower halt containing boiling salt water. As soon as it begins to steam, turn out into the boiling water. Allow to boil a few seconds, stirring all the time, then take off the heat, strain in the upper part of the steamer and rinse with cold water. Put back to steam a second time in the steamer over the boiling salt water. Take off the heat as soon as it begins to steam.

Turn out into a ‘gsaâ”, mix with 100 g (4 oz) of butter and the re-heated sauce from the chicken offal or meat, Put a layer of vermicelli in a large round dish then a layer of either the pieces of meat of chicken offal. Cover with a second layer of vermicelli, shaped into a dome, Decorate with cinnamon and serve with bowls of caster sugar and fresh, unboiled milk.