Seffa with Milk, Almonds and Raisins

Name: Seffa with Milk, Almonds and Raisins
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)

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Moroccan cooking has always intrigued me. From far away, it looked like a mysterious mix of spices and slow simmering pots. By visiting Morocco, I’ve learned th

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