Vermicelli with cream

Vermicelli with cream

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

Traditionally vermicelli noodles, or ‘shareya’ in Arabic, are eaten with sweetened hot milk as a dessert. We developed this concept into a vermicelli noodle dessert in Cairo Kitchen.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
100g vermicelli noodles
1 litre full-fat milk
150g sugar
100ml double cream
1 teaspoon vanilla extract
50g cornflour

For the garnish

Quantity Ingredient
100ml runny honey
50g pistachios, chopped

Method

  1. To make the vermicelli noodles, heat the oil in a pan and fry the noodles for 3 to 4 minutes until golden in colour. Watch the noodles closely as they turn colour very quickly.
  2. Add the milk to the noodles, stir well, then add the sugar. Simmer over a low heat for 15 to 20 minutes or until cooked through. Stir in the double cream and simmer for 5 more minutes, then add the vanilla.
  3. Add the cornflour to half a cup of cold water and pour into the vermicelli and milk mixture, stirring vigorously, for about 5 minutes or until thickened.
  4. Pour the mixture into serving bowls, cool to room temperature, then refrigerate for at least 2 hours until set.
  5. Garnish with the honey and chopped pistachios.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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