Monday, January 5, 2009

Middle Eastern Vermicelli Rice

I'm re-posting this - it was originally in the Melukhiyya with Vermicelli Rice entry, but I think it'll be easier to refer to it if it's in its own entry. I've updated it a bit, since I had a word translated wrong (I don't think that it's made with lard as I thought - I had mistranslated)

Arabic Vermicelli Rice

Vermicelli(I believe this is the English word for it. Very thin, twisty noodles. I believe they are wheat based)
Rice
2x water/quantity of rice.
Oil, butter, or clarified butter (Damascus is famous for using the latter)
Cube of chicken bullion (optional. One could probably use any extra chicken broth from the above recipe as well)

1) Heat the fat, then crumble(if its not pre-chopped into 1/2-1 inch or so pieces) and brown the vermicelli. You have to make sure to properly brown it, or else it will become one with the rice upon cooking. Though it can be easy to burn it.
2) Add the rice. Reem prefers to cook it for a little while in the oil, though her mother's recipe calls just for water at this point.
3) Add water, bring to boil. Cook until done (it seemed a little longer than 20 minutes, but we didn't time it).
4) When serving, sprinkle a bit of the Arabic spice mix on top.
5) Some people also like to throw peas (frozen, canned, whatever) on top at the end and then mix them in with the rice.

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