Seffa or mesfouf (sweet couscous with raisins and almonds)

Method

1. 1

   Moisten the fine couscous with a little water and oil and rub it well between your hands to separate the grains and stop them clumping.

2. 2

   Steam the couscous in the steamer basket (couscoussier) for about 20 minutes until fully cooked and the grains have swollen.

3. 3

   Tip the steamed couscous into a wide dish and gradually work in the melted smen or butter with your hands until the grains are fully coated, glossy and separate.

4. 4

   Soak the raisins in warm water until plump, then mix them into the buttered couscous with the icing sugar and cinnamon.

5. 5

   Serve in a neat mound decorated with toasted almonds and lines of cinnamon and icing sugar, sometimes with a glass of warm milk poured over when eating; the best-known sweet dish for Algerian holidays and celebrations.