Seffa with Milk, Almonds and Raisins - Breaking Matzo

Ingredients

• 500 g raw seffa (fine vermicelli)
• 30 ml olive oil
• 20 cl UHT milk (about ¾ cup + 1 Tbsp)
• 1 g gum arabic, ground (optional but traditional)
• 5 cl orange blossom water (about 3 Tbsp + 1 tsp)
• 120 g sultanas (golden raisins)
• A little neutral table oil, for finishing
• 5 g cinnamon stick (about 1–2 sticks)
• 30 g orange blossom (zest or syrup, as per original recipe) – optional accent
• 15 g semolina sugar (or regular granulated sugar)
• 6 g honey (about 1½ tsp)
• Butter, a knob for finishing (or margarine/oil for non-dairy)
• Grape syrup, a drizzle (optional)
• Fine salt, to taste
• 50 g chopped roasted almonds
• 10 g cinnamon powder
• 10 g icing sugar (powdered sugar)