• Image


    Vermicelli, called she'reya in Arabic, is used in one of the most common ways of cooking rice in Egypt. The vermicelli is browned by frying with oil or butter, then rice and water are added.

    Persian reshteh also resembles vermicelli. Faloodeh is a Persian frozen dessert made with thin vermicelli noodles frozen with corn starch, rose water, lime juice, and often ground pistachios.

    In Somalia, it is used in a sweet dish called cadriyad. The vermicelli is browned by frying with butter, then water, sugar and cardamom are added until the vermicelli has softened slightly. It is similar to the Indian kheer; however, no milk or cream is added. It is usually eaten as a dessert or as a side dish with Somali spiced rice dishes.