Seffa

Method

Toast the vermicelli in a large frying pan over medium heat for 8-10 minutes, stirring continuously until golden and fragrant. In a separate pan, melt the butter and add the toasted vermicelli, stirring well to coat evenly. Add the ground almonds, icing sugar, cinnamon and salt, mixing thoroughly until the pasta is well combined and the mixture begins to hold together. Stir in the orange blossom water and remove from heat. Transfer the seffa to a serving platter and shape it into a mound or dome using a bowl pressed into the mixture. Garnish generously with whole almonds and sesame seeds, arranging them in decorative rows. Serve warm or at room temperature.