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4 chickens, size 2 to 2 and a quarter 1 tablespoon ginger 1 tablespoon turmeric ½ tablespoon black pepper 1 medium spoon country butter 1 lemon juice 2 cubes of saffron optional 1 cinnamon stick 1 bunch of parsley Salt to taste 1 cup vegetable oil 2 tablespoons butter or replace it with the same cup of oil for one batch of sefa ½ kilo of couscous 1/3 cup of vegetable oil Salt to taste 400 ml of water in the first batch, equivalent to 2 cups of grapes and ¼ cup 400 ml of milk Before the second batch, equivalent to 2 cups of grapes and ¼ cup, add to it ½ cup of orange blossom water 125 g of butter ½ cup of condensed milk, optional After the second batch, taste the sefa and improve the consistency. If we notice that it is still dry, add 1 cup of milk 4 poulets of 2 kg to 2,250 1 cup of ginger 1 cup of curcuma 1 half cup of black pepper a Half a cup of safran puree (za3fran hor) 150 ml vegetable oil 2 cubes of safran 1 c medium thick flour 2 cups of butter a stick of cannelle 2.5 saffron onions 500 g of fine couscous 75 ml of vegetable oil 1 cup of salt 400 ml of water 400 ml of milk 125 g of butter a pinch of flour 3 to 4 cups of sweetened concentrated milk 3 cups of praline almonds 250 g of dates 100 d of almond paste Seffa with rice link • A royal hospitality dish in every sense of the word. A delicious taste... Seffa with vermicelli buried in chicken • Professionally Moroccan hospitality dishes Seffa... Vermicelli link Mafoora with Maticha • Professionally prepared Moroccan hospitality dishes, Sfa...