A great, sweet Moroccan festive classic: steamed angel hair pasta, melted butter, powdered sugar, cinnamon, plump raisins, and toasted almonds. The texture should be light and airy, with a crunchy and fragrant contrast when served.
Ingredients
- 500 g fine angel hair pasta
- 70 g unsalted butter
- 1 tbsp sunflower oil
- 90 g powdered sugar
- 2 tsp ground cinnamon
- 120 g blanched almonds
- 80 g golden raisins
- 2 tbsp orange blossom water
- 1 pinch fine salt
- 1.5 l water
Method
- Soak the raisins in hot water flavored with orange blossom water while the couscoussier heats up; they should become plump and soft to the touch.
- Pour the angel hair pasta into a large dish, drizzle with oil, and gently roll them between your fingers until well coated and separated.
- Place the angel hair pasta in the basket of the couscoussier, cover, and steam until soft, hot throughout, and slightly translucent.
- Turn the angel hair pasta out into the large dish, fluff with a fork, then gradually moisten with a little salted water; let absorb until tender without sticking.
- Return the angel hair pasta to the steamer until nicely puffed and steam pushes steadily through the surface.
- Meanwhile, toast the almonds dry or with a pat of butter in a skillet, stirring until they reach a golden blond color and smell like toasted nuts.
- Drain the raisins, incorporate the butter into the still-hot angel hair pasta, then gently mix with some of the powdered sugar and raisins until you have a glossy and soft seffa.
- Arrange in a dome on a large platter or in bowls, dust generously with powdered sugar and cinnamon, then scatter with toasted almonds and the remaining raisins before serving hot or warm.
Nutrition
Per serving
- Energy
- 936.1 kcal
- Protein
- 23.02 g
- Carbohydrate
- 139.28 g
- Fat
- 35.1 g
- Fibre
- 8.12 g
- Calcium
- 111.6 mg
- Iron
- 1.69 mg
- Magnesium
- 89.26 mg
