Lamb Sfina (Moroccan vermicelli with meat)
Recipe by Lynoucha's Kitchen
Lamb Sfina is a Moroccan specialty where the lightly toasted vermicelli, flavored with orange blossom water, are layered with simmered lamb, raisins and a rich sauce. The dish finishes with a sweet touch of powdered sugar, praline and toasted almonds. Ideal for a festive meal or a gourmand Sunday.
MediumMoroccanServes 4
Printable version with shopping checklist
Source Video
30m
Prep
2h 35m
Cook
22m
Cleanup
3h 27m
Total
Cost Breakdown
Total cost:$19.70
Per serving:$4.93
Critical Success Points
- • Properly brown the lamb with the spices
- • Steaming the vermicelli (do not open the lid)
- • Separate the vermicelli without overcooking
- • Reduce the sauce to a glossy consistency
Safety Warnings
- • Beware of the very hot steam from the couscoussier – open the lid away from your face.
- • Handle hot oil carefully to avoid splatters.
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