Seffa with Fine Vermicelli
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Ingredients:
* 1 kg fine vermicelli * 1/2 glass oil * salt * water * 150 gr raisins * 2 tablespoons butter
Decoration:
* 100g poached, fried and crushed almonds * icing sugar * cinnamon
Preparation:
To steam fine vermicelli, boil 2litres water, with lemon juice added, into couscous saucepan. Then put fine vermicelli into flat and large plate, work with oil Transfer them into couscous steamer and cook over moderate heat for about 20min.
Remove steamer and put again fine vermicelli into flat and large plate. Spray with 1 glass salted water, mix well and undo possible knots with your hands, Put for second time vermicelli into steamer. Repeat until complete cooking of fine vermicelli.
Just before the last cooking step, add raisins, beforehand cleaned and rinsed, to vermicelli to steam with, Before presentation, put fine vermicelli into flat dish, add 2 tablespoons butter, let it melt and mix, Serve in a serving dish and decorate with crushed almonds, cinnamon and icing sugar.
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