Moroccan Seffa with Raisins

Soak the raisins in warm water for 10–15 minutes. Drain and set aside.

Place the dry vermicelli in a large bowl. Drizzle with the oil and gently separate the strands with your hands. Sprinkle with the salt and lightly mist or sprinkle with about ½ cup water, tossing until evenly moistened.

Transfer the vermicelli to the top of a steamer over simmering water. Steam for 20 minutes, until the strands begin to soften.

Return the vermicelli to the bowl. Carefully separate the strands with a fork or your hands, sprinkling with another ½ cup water as needed to keep them supple. Fold in the drained raisins. Return everything to the steamer and steam for 20 minutes.

Transfer the vermicelli back to the bowl once more. Fluff and separate the strands again, adding a little more water if they seem dry. Steam for a third time for 20 minutes, or until the vermicelli is fully tender, light, and fluffy. If needed, a fourth steaming can be done for an especially delicate texture.

Return the steamed vermicelli to the bowl and gently toss with the melted ghee until evenly coated.

To assemble, mound the seffa onto a deep serving platter in a cone or dome shape. Decorate with alternating stripes of powdered sugar and ground cinnamon, then scatter the toasted almonds over the top.