السفة بالروز للضيافة❤️فاخرة وصفتي مبتكرة بتخليطة جهنمية كتحمق حصريًا على قناتي بطريقة كتوجد فنص ساعة
Summary
TLDRIn this Moroccan cooking video, the host shares a traditional recipe for a classic Moroccan rice dish, known as 'Sefha', which has been a staple in Moroccan cuisine for centuries. The dish, believed to have originated from Egypt and spread throughout North Africa, is prepared with rice, chicken, and a blend of spices. The host provides a detailed method for cooking the rice and chicken, emphasizing the importance of using the right type of rice and the traditional Moroccan rose water for a truly authentic flavor. Additionally, a special touch is added with the inclusion of a secret ingredient, enhancing the dish's aroma and taste. The video promises a step-by-step guide to achieve a delicious and fragrant 'Sefha' dish that is sure to impress.
Takeaways
- 🍲 The video discusses a traditional Moroccan dish made with rice, known as 'seffa', which is a challenging recipe to prepare.
- 🌾 The dish has historical roots, originating from Asia and North Africa, specifically Egypt, and was introduced to Moroccan cuisine in the 7th century.
- 🍚 The rice used in the dish is typically long-grain, which is a staple in Moroccan cooking and is often referred to as 'roz' or 'riz'.
- 🍽️ The preparation of 'seffa' involves a complex process that includes cooking the rice with various spices and ingredients to achieve a specific flavor and texture.
- 🥣 The video emphasizes the importance of using the right type of rice and water ratio to ensure the rice is cooked properly and has a desirable texture.
- 🥛 Milk is an essential ingredient in the recipe, with the video suggesting the use of whole milk or evaporated milk to enhance the dish's flavor.
- 🍯 The recipe calls for a significant amount of sugar, specifically 'sucralosa' or 'sucralosa especial', which is a type of sugar used to sweeten the dish.
- 🔥 The cooking process requires constant attention and stirring to prevent the rice from sticking to the pot and to ensure even cooking.
- 🍯 The video provides a detailed method for preparing the 'seffa', including the use of specific measurements and techniques to achieve the best results.
- 📹 The presenter shares their personal experience and tips for making the dish, including a successful attempt at making it using a pressure cooker to save time.
Q & A
What is the main dish being discussed in the script?
-The main dish being discussed is a traditional Moroccan dish called 'Sefha', which is a type of couscous.
What is the significance of the dish 'Sefha' in Moroccan cuisine?
-Sefha holds a significant place in Moroccan cuisine as it is a staple food made from semolina, and it has been a part of Moroccan culinary tradition for centuries.
What are the origins of the dish mentioned in the script?
-The origins of the dish 'Sefha' are traced back to Asia and North Africa, specifically from Egypt, and it was introduced to the Moroccan kitchen during the 7th century.
What are the key ingredients used in preparing the 'Sefha' dish as described in the script?
-The key ingredients include semolina (the base for couscous), water, milk, and various spices.
How does the script suggest preparing the semolina for the 'Sefha' dish?
-The semolina should be washed and rinsed until the water runs clear, then soaked for about half an hour before being cooked.
What is the role of milk in the preparation of 'Sefha' according to the script?
-Milk is used to enrich the dish and is added after the semolina has been cooked and is still warm to help it absorb the flavors better.
What type of milk is recommended for making 'Sefha' in the script?
-The script suggests using whole milk or full-cream milk, referred to as 'Bolesima' in Moroccan Arabic.
What is the significance of the rose water mentioned in the script?
-Rose water is used to add a distinct fragrance to the dish, which is a common practice in Moroccan cooking to enhance the flavor profile of the dish.
How long should the 'Sefha' be cooked according to the instructions in the script?
-The 'Sefha' should be cooked for about 30 minutes to ensure it is fully cooked and the flavors are well integrated.
What is the role of sugar and nuts in the 'Sefha' dish as per the script?
-Sugar and nuts, particularly almonds, are used as a topping to add sweetness and texture to the dish, making it a complete and balanced meal.
What is the final step described in the script for serving 'Sefha'?
-The final step involves garnishing the dish with nuts and sugar, and serving it as a special occasion meal, often enjoyed by families and guests.
Outlines
🍲 Moroccan Rice Recipe Introduction
The speaker begins by greeting the audience and expressing their well-wishes. They mention that today's video will feature a traditional Moroccan rice dish, which is a complex and beloved recipe in Moroccan cuisine. The dish has its origins in North Africa, specifically from Egypt, and has been a staple in Moroccan cooking for centuries. The speaker acknowledges the audience's request for this dish and introduces the recipe, which includes a variety of ingredients and a cooking process that will be detailed in the video. They also mention that the dish has been adapted over time, with improvements made by the speaker themselves, and they are excited to share their version of this classic Moroccan rice dish.
🍚 Preparing the Rice and Chicken Stock
In this paragraph, the speaker describes the process of preparing the rice and chicken stock for the dish. They emphasize the importance of using the right type of rice, which is typically a long-grain rice known as 'roz' in Moroccan markets. The rice is washed and soaked to remove excess starch, ensuring that it cooks properly. The speaker also discusses the use of chicken stock, which is a key component in adding flavor to the dish. They mention the use of a pressure cooker to speed up the cooking process and achieve a rich, thick consistency in the stock. Additionally, they talk about the addition of milk to the dish, which can be either whole milk or a non-dairy alternative, to enhance the creaminess of the rice.
🍯 Incorporating Sweet Ingredients
The speaker moves on to discuss the addition of sweet elements to the dish, such as almonds and sugar. They highlight the use of blanched almonds and granulated sugar, which are essential for achieving the desired sweetness and texture. The almonds are ground into a fine paste to incorporate them evenly into the dish. The speaker also mentions the use of a special type of sugar called 'sucral' or 'sucral classic', which is crucial for the recipe. They share their experience of trying the dish with regular sugar and finding it lacking, which led them to return to using 'sucral' for the best results. The preparation involves mixing the ground almonds and sugar with a small amount of water to create a smooth paste, which is then added to the dish for a rich, sweet flavor.
📹 Final Touches and Closing Remarks
In the final paragraph, the speaker wraps up the video by discussing the final touches to the dish, which includes adding the almond-sugar mixture to the rice and allowing it to cook for a short time to absorb the flavors. They also mention the importance of serving the dish warm to fully enjoy its taste and texture. The speaker expresses their gratitude to the audience for their support and looks forward to sharing more recipes in future videos. They encourage viewers to try the recipe and share their experiences, emphasizing the dish's popularity and the joy it brings to those who prepare and eat it.
Mindmap
Keywords
💡Seffa
💡Moroccan Cuisine
💡Basmati Rice
💡Lous (Almonds)
💡Smen
💡Musk
💡Moroccan Hospitality
💡Rosewater
💡Cinnamon
💡Almond Paste
Highlights
Introduction to the Moroccan traditional recipe of 'Sefha', a dish made with rice and vegetables.
Historical background of 'Sefha', tracing its origins to Asia and North Africa, specifically Egypt, in the 7th century AD.
The importance of 'Sefha' in Moroccan cuisine and its evolution over the years.
Description of 'Dibaja' or 'Dibagha', a type of 'Sefha' made with meat, and its preparation using traditional methods.
The use of 'Roz' (rice) in Moroccan cuisine and the significance of its quality for the dish.
The process of washing and preparing rice for 'Sefha', ensuring it is properly cleaned and soaked.
The role of 'Koukou' (casserole) in cooking 'Sefha' and the importance of its heat distribution.
The addition of milk to the dish, enhancing the flavor and texture of the rice.
The use of 'Boulimia' (a type of Moroccan rice) and its unique characteristics in the preparation of 'Sefha'.
The significance of the right proportion of water to rice for achieving the perfect texture.
Inclusion of vegetables in 'Sefha' and their contribution to the dish's nutritional value.
The process of adding and mixing spices to enhance the flavor profile of 'Sefha'.
The role of sugar and its quantity in sweetening the dish, creating a balance with the savory elements.
The use of 'Sibisal' (a type of sugar) for its distinct flavor and importance in the recipe.
The final touch of adding a layer of almonds on top of the rice for a crunchy texture.
The importance of patience and attention to detail in the cooking process to achieve the best results.
The cultural significance of 'Sefha' as a communal dish, often shared among families and friends.
The presentation of the finished 'Sefha' and its visual appeal as a centerpiece of Moroccan meals.
The host's personal touch and modifications to the traditional recipe, making it unique.
The anticipation of the audience's reaction to the recipe and the host's excitement to share it.
Transcripts
سلامته تكونوا بخير وعلى خير في حال ديمه
اليوم ان شاء الله ونزولن عن طريق
المتتابعين ادي سواء في القناه
في الفيسبوك طلبوا مني بزاف ديال الناس
طبق مغربي اصيل طبق من اصعب انواع السفه
في المطبخ المغربي اللي هي السفه بالروز
للاشاره فقط
جاوب عليهم فهد
الديباجه او لهذا المقدمه الروز واش كاين
في المطبخ المغربي سنين هذه الروز ادخل من
اسيا شمال افريقيا في القرن السابع
الميلادي وبالضبط من مصر ومن بعد انتشرت
التجاره دياله والزراعه دياله في باقي
شمال افريقيا فروج عنده قرون في المطبخ
المغربي فما يجيكمش اعجب لانه كان بزاف
ديال الوصفات اللي كايرجع لاهل المريني
الموحد الادريسي
كايدخل في تحضير
اليوم ان شاء الله غادي يشارك معكم السفه
ديال الارز ملكيه بنتياز تحفه همم وصفه
ديال السفه ديال الروز ولكن دخلت عليها
تحسينات وصفه من ابتكاري بما انه السفليه
عشق الطفوله ال 90% الا ما عرفت ب 100% من
المغاربه كيحماقوا على السفه بالروز ولكن
الله غالب بما انها صعيبه بزاف في الخدمه
وفي الاخير تقدر تنجح وتقدر ما تنجح
عيبه فين الناس ولات كدير منها بالناقص
رغم انها كتجيبنينا اليوم ان شاء الله
غادي نشارك معكم واحد الوصفه اللي تقدروا
وتوجدوا بها السفه ديال الروز كيف ما
كتشوفوا في لا فيديو الحبه على اختها
ملكيه بامتياز ناجحه 100% في ضرر 30 دقيقه
من ساعه كتكون واجده هذا من جهه من جهه
اخرى غادي نشارك معكم همم طريقتي تحضير
هذه السفه باش كتجيب بنينه بمذاق اللي
كايجيء بحل لك تاكل غزال ملي كتكونوا
كتاكلوا في هذه السفه كيجيب لكم
همم
من السماء بالارز
اول مرحله تحضير هذه الوصفه الروس هي
الخدمه ديال الروز والطياب دياله الشرط
اساسي في الروز باش غادي يتخدموا يكون روز
مول الحبه الطويله كيكون طويل هكذا
كتخدموه بالروز كلاسيك اللي معروف
في السوق المغربي
ما شاء الله غادي نخدم بالارز البسمتي هو
هذا توفرته على الرز بسمتي خدموا به
توفرته على الروز كلاسيس سواء لليل الحبه
دياله بيضاء او الحبه دياله الحمراء ما
عليش خدموا به نفس الطريقه باش غادي
نخدمها الارز بسمتي هي نفسها باش غادي
تخدموا الروز والكلاسي من اي نوع خدمته
عندي هنا قياس خمسه الكيسان ديال العلبه
ديال الروز
هو باش تعبروا الماء سواء كاس عندها او
همم نوع من انواع الكيسين اللي عندكم في
الكوزينه ديالكم اهم حاجه الكيس باش
كاتعبروا الارز هو باش كاتعبروا الماء
خمسه الكيسان ديال العنبه ديال الروز
خديته وغسلته عاودته
حتى تقطع منه وذاك الشيء اللي كايخرج
صافي كديروا عليه شويه ديال المدافي ما
يكون كاتخليه يرطاب واحد شويه من الساعه
ساعه الا ربع ساعه ساعه
انا هنا خليته تقريبا نصف ساعه من بعد ما
دازت نصف ساعه درتوا في الصفايه وخليته
تقريبا واحد 10 ديال الدقيق حتى كي نشوفو
كيتس قطر تماما من الماء غادي نطيبها
بالروز في كوكوت ماشي حيت غادي ننسد عليه
الكوكوت وندير الصفاره لا الكوكوت غادي
نخدمها حيت القاعه ديالها ثقيل يعني غادي
يتعاوني انهم ما يلصقش الارز
[موسيقى]
المسكه الحره
قياس وحده الرابعه
[موسيقى]
خمسه ديال الماء من الروبيني الكيس السادس
غادي نزيدو ديال الحليب المركز الغير محلى
او للحليب فويتي يكون حليب مبخر ولكن ما
حلوش معروف المغرب سميته بوليسيما عندنا
هنا في المغرب وكاينين بزاف ديال الانواع
والاشكال في الخارج
هو هذا
هنا
كيس د العنبه
السوائل
الحليب المركز غير مو حلوه
ماشي هابط
الحلقه
ماكسيما 30 دقيقه
باش نصاوب واحد خليته
المستوى ديال هذا السفيفه
ولكن قبل ما ندخل في المراحل تحضير
الخليط هذا بغيتنا للناس
معكم
رائع شي حاجه
الناس ما عاد ياخد مو بهذا الروز كلاسي
كاديروا نفس الطريقه كاتشحروا الروز بنفس
الطريقه بنفس المكونات بالنسبه للماء
تشوفوا على حساب النوع الروز باش انتم
مخدامين كديروا بحساب كاس العنبه ديال
الحليب بوريسيما وربع كاس مزهر والما باقي
ديال السوائل باش يطيب لكم الروز كتزيدوا
هديه الماء باش الروز كيجيبني فرحانه اوبو
غادي نحتاج عندي هنايا قياس
120
جراموند
الحلويات
كلهم
العجينه د اللوز
50% لوز كتكون مهجنه رائعه وفيها النكهه
ونسمه ديال اللوز غادي نزيد عليها معلقه
كبيره ديال السكر الصقيل سبيسيال او السكر
كلاسيس سبيسيال ضروري من سبيسيال همم
السباق في الاول فاش كان نجرب هاد الوصفه
هذه شحال هذا جربت انا نديرها بسكارت
سبيسيال العادي ولكن حسيت بها ناقصه شي
حاجه مني عود السكر الصقيل العادي
فيه لاميدو او
حصلت على النتيجه اللي انا بغيت غادي يزيد
على هذا اللوز والسكر كلاسيك 4 صغيره ديال
المسكه الحره مدخوقه مع شويه غادي نطحن
هذا المكونات مع بعضهم حتى يتفرجوا ليش كل
همم المكونات
في المرحله
الصغيره
[موسيقى]
روح اللوز غير شويه عشان خاطر المكونات مع
بعض
30 دقيقه على العافيه مهيله حيث
ديال القرفه
شي حاجه
[موسيقى]
كبار ونخلط غادي نرجع الغطاء ديال الكوكوت
على الروز نخليه تقريبا واحد جوج دقايق
حتى يتراجع كيشرب هذيك الزبده ما كاين حتى
جمعه
الارز
اللي من السماء
فوق رؤوس
العجينه دي للوزراء
رائعه
اكيد جي خرافيه ملكيه فاخره بامتياز ديال
النهار الكبير ديال الضيافات ديال الناس
العزاز وعلاش لا دلعوا راسكم مره مره
وصاوبوها فاميليا مع بعضكم همم متاكده
مليون في المئه الناس اللي غادي يصاوبوا
لي الوالدين وغادي تعتمدوها كطريقه تحضير
السفه بالروز واللي قدم لكم مكونات وطريقه
تحضير
يعرف
الخدمه ديال العقده ديال اللوز اللي
بالسست بها الارز
لكم جديد يوتيوب
معايا الف شكر وتقدير عليك راكم طيب
نتلاقى بيكم ان شاء الله في فيديو جاي على
بخشن تشاو
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