Fine-grained sweet couscous, called seffa in Morocco and mesfouf in Tunisia, is served hot, accompanied by cold milk or buttermilk. I like to eat it for breakfast. There are many versions. Dried fruit such as dates and raisins, and nuts such as almonds, walnuts, and pistachios, can be added, and the grain can be flavored with orange-blossom water or with cinnamon, honey, or sugar. A particularly wonderful version is with fresh grapes. The most common, seffa be zbib, is with large black or golden raisins. Seffa be tamr is with dates and walnut halves. There is also one with pomegranate seeds. Here is a basic seffa/mesfouf followed by possible garnishes. Serve it in bowls and pass round a jug of hot milk to pour over.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.