Masfouf

Method

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

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2. Steam uncovered over boiling water for 15 minutes.

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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.

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

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

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

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

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Chef’s Tips

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

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Cold buttermilk
• Sweet mint tea
• Fresh dates

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.