Sfuf (morocco/algeria)

SERVES 6. Wash the couscous. Steam it in a couscousier over plain water until the steam rises from the entire surface. Turn the couscous into the gsaa and break up any clumps. Leave to cool, sprinkle with cold water and allow the couscous to air. Rake it and sprinkle it again with water until the grains are swollen. Leave the grains to absorb all the moisture. Return the couscous to the top of the couscousier and cover with the raisins; place a cloth napkin over the top of the couscousier to trap the steam and swell the raisins. Steam again over water. Place the couscous and raisins in the gsaa, add the butter and mix until the grains are coated. Put the couscous and raisins in a large bowl, creating a tall cone. Decorate the sides of the mound with slices of boiled egg and trails of ground cinnamon, sprinkle the sugar atop the mound and serve with a bowl of sugar on the side. Sfuf should be served with cold laban (yoghurt) or buttermilk, and is often accompanied by chilled sliced melon.