Halawat Sha’riyya (Sweet ‘n Golden Vermicelli Noodles)

This month in Mena's Cooking Club I am travelling to Iraq. Our host Maryam has chosen Iraq for this month's challenge.  This the sweet dish.

This recipe is taken from the book 'Delights from The Garden of Eden'.
Recipe source here

Ingredients

2 tablespoons butter plus 1 tablespoon oil
175 Grams Vermicelli noodles
2 ¼ cups Hot water
A pinch of salt
1 cup  granulated sugar
1 teaspoon ground cardamom
1 tablespoon rose water
½ cup broken walnut pieces, optional

For garnish
2 tablespoons coarsely ground nuts

Method

Melt butter with oil in a medium heavy pot add the noodles stirring constantly until golden brown, about 5 minutes. Carefully pour in hot water, and add salt. Stir, and bring to a quick boil, then lower heat and simmer, covered, until the noodles start to soften,  5 minutes.

Add sugar, cardamom, rose water, and walnut, if used. Stir until sugar crystals dissolve. Let the pot simmer, covered, on medium-low, stirring 2 or 3 times, until moisture is absorbed, noodles look glossy, and sugar starts to stick to the bottom of the pot (12 to 15 minutes).

Immediately, spread it on a platter, and give it a generous sprinkle of ground nuts. Serve it warm. 

Labels: Continental Cuisine, Vegan, Mena Cooking Club

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