Masfouf

How to Cook Masfouf

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Rub the couscous with 2 tbsp of the oil and 150 ml of the warm water until every grain is damp and separate.

   Mark done

2. Steam uncovered over boiling water for 15 minutes.

   Mark done Start 15 min timer

3. Tip into a wide bowl, break up all the lumps with a fork, sprinkle over the remaining water and the salt, and rake it through thoroughly.

   Mark done

4. Scatter the raisins over, then steam a second time for 15 minutes so they plump in the vapour.

   Mark done Start 15 min timer

5. Tip back into the bowl and fork through the remaining 2 tbsp oil, the sugar and the cinnamon while it is still hot.

   Mark done

6. Let it cool to warm rather than hot — masfouf is not served piping.

   Mark done

7. Pile onto a plate and top with the pistachios, almonds and pomegranate seeds. Serve with a glass of cold buttermilk (optional).

   Mark done

Related guide: Ingredient substitutions.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Things to Watch For

1. Rake between steamings or it clumps into a cake.
2. Raisins into the second steaming, so they plump.
3. Nuts at the end, for the contrast.

Ingredient Swaps

• Out of buttermilk? The usual stand-in is a tablespoon of lemon juice or vinegar stirred into 250 ml of ordinary milk and left five minutes; it is thinner than cultured buttermilk, so a batter may need a little less of it.

The Short Version

Masfouf is steamed twice rather than three times, because a slightly softer grain suits a sweet dish, but the raking between steamings is exactly as important — it is what keeps the grains separate rather than letting them clump into a sweet cake. The raisins go into the second steaming so they plump in the vapour instead of staying hard, and the nuts go on at the very end so they stay crisp against the soft grain.

To Go With It

Cold buttermilk · Sweet mint tea · Fresh dates

Leftovers

Refrigerated for 3 days. Re-steam to loosen rather than microwaving.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Garnishes, greasing and other items with no amount are not counted. How the figures are worked out.

Vegan when made with olive oil rather than butter, made with caster sugar rather than honey and served without the cold buttermilk. Dairy-free when made with olive oil rather than butter and served without the cold buttermilk.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.