Tangy Algerian Seffa Roll with Chickpea-Stuffed Grape Leaves
A delightful fusion of sweet semolina roll with savory grape leaf stuffing.
This dish combines traditional Algerian seffa with the rich flavors of chickpea-stuffed grape leaves for a unique fusion perfect for any occasion.
- 3 h
- 6
- Advanced
Ingredients
For the Seffa Roll
For the Grape Leaves Stuffing
Preparation
Marinating the Chickpea Mixture
Combine ingredients
Combine chickpeas, onion, garlic, cumin, coriander, lemon juice, and olive oil in a bowl.
Season mixture
Season with salt and pepper.
Marinate
Let marinate for at least 1 hour to infuse flavors.
Preparing the Grape Leaves
Rinse and blanch
Rinse and blanch grape leaves in boiling water for 2 minutes.
Add a splash of lemon juice to the blanching water for added flavor to the leaves.
Dry leaves
Remove and pat dry.
Ensure grape leaves are completely dry to avoid sogginess.
Lay flat
Lay flat to prepare for stuffing.
Cooking Process
Rolling the Seffa
Lay semolina flour on a flat surface and form into a tight roll incorporating raisins and almonds.
Stuffing the Leaves
Place 1 tablespoon of chickpea mixture onto each grape leaf, fold sides, and roll tightly.
Steaming Both Components
Arrange seffa roll and stuffed grape leaves in a steamer. Steam over medium heat until cooked through (about 1 hour).
Plating & Serving
Tangy Algerian Seffa Roll with Chickpea-Stuffed Grape Leaves
Tangy Algerian Seffa Roll with Chickpea-Stuffed Grape Leaves
Plating
Serve the warm semolina roll sliced, alongside the chickpea-stuffed grape leaves arranged elegantly on a plate.