Sweet vermicelli pasta (Sh’ariyeh be-sukkar)
May 20, 2011 • Category: Dessert
In the Lebanese kitchen, capellini or vermicelli pasta is used on a daily basis to make our rice and pasta pilaf. This is a sweet version I read about in Ina’am Atalla’s Simply Lebanese. Mrs Atalla recalls how this dessert used to be her mother’s standby when people would drop by for a visit (a common situation in the country).
Incidentally, I found a Kurdish recipe that is almost identical except instead of vermicelli kadaif (shredded phyllo dough) is used.
I have added a touch of orange blossom water to the dish.
INGREDIENTS: 2 to 3 servings
- 2 ounces of dry pasta (vermicelli or cappellini)
- 1 1/2 cups of water
- 2 tablespoons of unsalted butter
- 1/2 cup of sugar
- 1 teaspoon of orange blossom water (or rose water)
- 1/3 cup of chopped pistachios
METHOD:
- Melt the butter in a frying pan (with a lid and a heavy bottom); add the broken up vermicelli or cappellini and stir until the pasta is caramel in color. While the pasta is toasting, boil the water. As soon as it has reached the desired color, pour the boiling water, taking care not to catch any splatters; let the water cook the pasta for the required 3 or 4 minutes.
- Right before the water is totally absorbed, pour the sugar and stir to dissolve the sugar in the water, adding some orange blossom water (or rose water) the last few seconds of cooking.
- Add the chopped pistachios and serve.
NOTE: The idea here is for the pasta to be moist and sweet, but not wet; if there is too much water left after the pasta is cooked, drain the excess water. Honey can be added instead of sugar.
Comments
25 Comments • Comments Feed
Rosa says:
So refined and scrumptious looking!
Cheers,
Rosa
On May 21, 2011 at 2:34 am
Nadji says:
Nous avons les mêmes lectures. j’avais déjà noté la version turque et maintenant je note la tienne.
C’est délicieux.
Bon week-end et à très bientôt.
On May 21, 2011 at 3:48 am
Kavey says:
Looks wonderful!
One of my favourite desserts is my mum’s vermicelli kheer (the vermicelli is known as senvian, I think). It’s like a rice pudding but using the pasta in place of rice. Love it!
On May 21, 2011 at 5:01 am
Angie's Recipes says:
This is something really interesting and tempting!
On May 21, 2011 at 5:20 am
Belinda @zomppa says:
So lovely and delicate. The orange blossom must be such a wonderful touch.
On May 21, 2011 at 6:31 am
sweetlife says:
love this pasta, we use it for fideo. I must try this version, yum
sweetlife
On May 21, 2011 at 10:49 am
Sutapa says:
A very delicious sweet pasta! Love to have it any time!
On May 21, 2011 at 11:09 am
domi says:
Quel adorable nid gourmand plein de saveurs épicées et sucrées….
On May 21, 2011 at 11:22 am
ummomar says:
I am an Estonian girl living in Egypt, married to an Egyptian. In my Egyptian family this is very famous everyday dessert, so to say. Egyptians are not eating sweets daily, mostly just fresh fruits, but if they carve for something sweet and fast, this is the dish. My husband aunt is making it just with water, no rose water added. But probably you can add it in almost every arabic desset if you wish.
Nice blog, nice pictures!
On May 21, 2011 at 11:24 am
Gula welat says:
Ha on fait exactement le meme dessert qu’on appelle aussi sheriye mais on appelle ca du helva au sheriye
La version kurde utilise l’eau de rose, cardamome, pistache et/ou noix de coco
Le qadayif tawa est une variante de qadayif tout simplement(atayef en libanais)
Bon appetit c’est vrai que c’est sympa comme dessert 🙂
On May 21, 2011 at 12:21 pm
Priya says:
THats so marvellous and inviting sweet pasta..
On May 21, 2011 at 1:34 pm
Joan Nova says:
I’m such a pasta lover, this definitely appeals to me!
On May 21, 2011 at 1:53 pm
Caffettiera says:
It looks a lot like a kadaifi pastry. Your presentation looks incredibly refined.
On May 21, 2011 at 2:39 pm
Maria @ Scandifoodie says:
Such a fascinating dish! This sounds delicious and looks so beautiful!
On May 21, 2011 at 3:22 pm
Katherine says:
This sounds delightful. Beautiful presentation as well! I never would have thought to make sweet pasta – love it.
On May 21, 2011 at 7:17 pm
Susan says:
I never heard of this kind of dessert before but it sounds wonderful to me!
On May 21, 2011 at 7:52 pm
blackbookkitchendiar says:
wow!! this looks just lovely!!
On May 22, 2011 at 12:17 am
Nuts about food says:
What a beautiful last minute dessert to resort to.
On May 23, 2011 at 6:38 am
stacey snacks says:
I love pasta, savory or sweet, and this is such a pretty presentation!
On May 23, 2011 at 6:47 pm
Oui, Chef says:
Hmmm…pasta for dessert, huh? I’m sold! Love the way the vermicelli toasts up all golden. I’ll have to try this with the in-laws. – S
On May 24, 2011 at 9:28 am
Evelyne@cheapethniceatz says:
Fabulous idea, sweet pasta. Got to try this some time. And I love the nest like presentation, very creative!
On May 24, 2011 at 2:29 pm
Helan says:
That’s so cool, i’m Kurdish and my cousin would make this all the time for me in Kurdistan. Today i just remembered it and tried to google the recipe and yours came up! Thanks!
On July 19, 2014 at 10:08 pm
Joumana says:
@Helan: my pleasure!
On July 20, 2014 at 12:56 am
suad says:
I also add cheese, i use halloumi which i soak in water and change the water several times to remove salt.
On December 10, 2014 at 6:57 pm
Joumana says:
@suad: What a great tip! Thank you! 🙂
On December 11, 2014 at 7:56 pm