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Sheriyah Maqluba
Sweet Fried Vermicelli with Rice
A unique sweet and savory dish where vermicelli noodles are fried until golden and then cooked with rice, creating a comforting and subtly sweet pilaf. Often served as a side dish or a light meal.
ð§ ææ
- 0.5 cup Vermicelli (She'reya)(broken into smaller pieces if desired)
- 2 tablespoon Butter
- 1 tablespoon Olive oil
- 1.5 cup Rice(long-grain, washed and drained)
- 3 cup Water or Chicken Broth
- 1.5 teaspoon Salt(or to taste)
- 1-2 tablespoon Sugar(optional, to taste)
ðšâð³ äœãæ¹
- 1
Fry the vermicelli: In a medium saucepan or pot, melt the butter with the olive oil over medium heat. Add the vermicelli and stir continuously until it turns a deep golden brown. Be careful not to burn it.
- 2
Add rice and liquid: Add the washed and drained rice to the pot with the browned vermicelli. Stir well to coat the rice grains with the butter and oil. Pour in the water or chicken broth, add the salt, and optional sugar. Stir to combine.
- 3
Cook the rice: Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is tender. If the rice was soaked beforehand, the cooking time might be shorter.
- 4
Rest and serve: Once cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. Fluff the rice with a fork and serve hot.
ð¡ ããã®ã³ã
- âThe key to this dish is browning the vermicelli evenly without burning it.
- âAdjust the amount of sugar to your preference; some enjoy it without any added sugar.
- âThis dish is excellent served alongside stews or as a light meal with yogurt.
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- Some variations include adding a pinch of cinnamon or cardamom for added warmth.
- Serve with a dollop of plain yogurt or a sprinkle of toasted nuts.